The Professional Vegan Cookbook: Over 450 vegan recipes for restaurants, cafes, weddings, home entertaining, healthcare, specialty dining venues, & large group gatherings by Brian McCarthy

Author:Brian McCarthy [McCarthy, Brian]
Language: eng
Format: azw3, epub
Published: 2014-09-15T04:00:00+00:00

Gingered Chickpeas

Yield: 48 servings

Portion: 1 cup

Garnish Options: Lemon or lime wedges, chopped cilantro, chopped red onions, chopped jalapenos, Raita, Mango Chutney, diced tomatoes

Serve with Options: Pita or Naan Bread, basmati rice, jasmine rice, brown rice, multi-grain rice, yellow rice, Daal, Roasted Cauliflower

Chef's Note: Use whole spices which have been freshly toasted and ground whenever possible.

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8 cups uncooked garbanzo beans (or 2 #10 cans, drained and rinsed)

1 gallon small diced red onions

½ cup chopped fresh jalapenos

1 cup olive oil

2 cups minced ginger

1 cup chopped garlic

¼ cup ground coriander

¼ cup ground cumin

¼ cup garam masala

2 Tbs. cinnamon

1 #10 can fire roasted diced tomatoes

1 cup fresh lime juice

Salt to taste

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