* Exported from MasterCook *
 
                             Chickpea Vindaloo
 
 Recipe By     :Steven Raichlen’s High-Flavor Low-Fat Vegetarian
 Serving Size  : 2     Preparation Time :0:00
 Categories    : India
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   1               tbsp  olive oil
   1                med  onion -- chopped
   2               tsps  minced fresh ginger
   2             cloves  garlic -- minced
   1                tsp  ground cumin
   1                tsp  ground turmeric
   1                     cinnamon stick
   2                     green cardamom pods
   1                     bay leaf
      1/4           tsp  cayenne -- * (1/4 to 1/2)
   2                  c  thinly sliced mushrooms
   2                     ripe tomatoes, peeled, seeded, & chopped
                         --
                         ~1-1/2c **
   3              tbsps  wine or cider vinegar -- (3 to 4)
   2                  c  cooked chickpeas -- ***
   2                     potatoes, peeled & diced -- ~2c
   1               tbsp  tomato paste -- **
      1/2             c  nonfat yogurt
                         salt & freshly ground black pepper
 
 * 1/2t was barely hot; try 1tsp next time.
 ** Omitted all tomato additions; add a bit extra liquid as needed.
 *** 1 can
 1. Heat the oil in a large saute pan.
 Cook the onion over medium heat for 2min.
 Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom
 pods, bay
 leaf, and cayenne and cook for 2-3min longer, or until the onion is very
 soft.
 2. Increase the heat to high and stir in the mushrooms and tomatoes.
 Cook for 2-3min, or until most of the mushroom liquid has evaporated.
 Stir in the vinegar and bring to a boil.
 3. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato
 paste, the
 yogurt, the salt, and the pepper.
 Simmer the vinadloo for 10min, or until the pots and chickpeas are
 tender.
 Add stock as necessary to keep the stew moist.
 Just before serving, correct the seasoning, adding vinegar, salt, or
 cayenne.
 Vindaloo should be very highly seasoned. Serve over basmati rice with
 dollops of yog and sprigs of cilantro.
 
 
 
 
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 Per serving: 419 Calories (kcal); 12g Total Fat; (24% calories from fat); 19g P
 rotein; 63g Carbohydrate; 1mg Cholesterol; 126mg Sodium
 Food Exchanges: 3 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 F
 at; 0 Other Carbohydrates
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0