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   MSGID: 35212.fidonet_cooking@1:105/500 2d9cac23   
   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)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chickpea Vindaloo   
    Categories: Indian   
         Yield: 4 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Onion; chopped   
         1    Bell pepper; green or red,   
              - seeded, diced 1/2"   
         1    Serrano; seeded & minced   
         1 lg Sweet potato;   
              - peeled, diced 1"   
         3 c  Small cauliflower florets   
         3 cl Garlic; minced   
         2 ts Fresh ginger; grated   
         2 ts Yellow curry powder   
         1 ts Ground coriander   
       1/2 ts Ground cumin   
       1/2 ts Ground cloves   
       1/2 ts Salt   
       1/4 ts Cayenne   
       1/4 ts Black pepper; freshly ground   
        28 oz Can diced tomatoes;   
              - undrained   
         3 c  Cooked chickpeas -OR-   
        30 oz Chickpeas (2 cans);   
              - rinsed & drained   
       1/2 c  Water; or more if needed   
         1 c  Peas; fresh or thawed   
              Cooked basmati rice;   
              - hot, to serve   
       
     Heat the oil or water in a large pot over medium heat. Add the onion   
     and cook until softened, about 5 minutes. Add the bell pepper, chile,   
     sweet potato, cauliflower, garlic, and ginger. Cook, sirring   
     occasionally, until slightly softened, about 5 minutes. Add the   
     spices and cook, stirring, for 1 minute. Stir in the tomatoes and   
     their juice, chickpeas, vinegar, and water, and brig to a boil.   
     Reduce the heat to low, cover, and simmer until the vegetables are   
     tender, about 15 minutes. Uncover, stir in the peas, then taste and   
     adjust the seasonings, if needed. Cook uncovered for 10 minutes   
     longer to blend the flavors. If the stew is too thick, add a little   
     more water. Serve hot over rice.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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