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   MSGID: 33557.fidonet_cooking@1:105/500 2d3dc0f4   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   I made this yesterday and was pleased with the results.  It cooked all   
   day while i was out.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sulabha Chickpeas   
    Categories: Crockpot, Indian   
         Yield: 1 Batch   
       
        30 oz Tomato sauce (2 cans)   
     5 1/3 c  Cooked chickpeas (2 lb)   
         1 tb Sharwood's hot curry powder   
         4 cl Garlic; minced   
         2    Bell peppers;   
              - seeded, diced, sauteed   
       1/2 c  Dried minced onion   
         2    Indian bay leaves   
         2    Dried chile de arbol;   
              - broken in half   
       1/4 c  Butter   
              Yogurt; for garnish   
       
     Saute diced bell peppers with oil in a skillet until it appears a   
     little roasted. Add garlic and cook for 30 seconds. Spoon mixture   
     into crockpot. Stir in tomato sauce, onion, and curry powder. Add   
     butter, dried chiles, and chickpeas. Stir until mixed together. Cook   
     on LOW for 6 to 8 hours, until the flavors meld together and the   
     chickpeas are so soft that they melt in your mouth. Serve with rice,   
     salad, and yogurt on the side.   
        
     Recipe by Ben Collver   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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