This recipe is from Cooking With Peta. It’s a mixture of chickpeas, onions, and green pepper in a spicy tomato sauce. I remember when I first made this recipe years ago. I had just switched over to using Penzey’s Spices and I didn’t realize how much fresher and flavorful their spices were. I used the regular amount of cayenne pepper and oh my goodness, the chickpea curry was so hot, it made me cry literally! I love hot and spicy foods but it was even too intense for me. Now I know better and use less.
I served the chickpea curry with brown basmati rice.
I owe the following estate sale find to my husband. He spotted a pile of cooking/sewing/craft booklets right next to the entrance of the workshop in the basement. There was a small sign that said “Booklets 10¢ Each”. Yipppeeee! I bought 28 for a whopping $2.80 total.
So many neat booklets. One of the booklets is called “Recipes for Instructions in Domestic Science” – Published by the Authority of the Board of Education – City of Detroit – 1937. I’m not sure which booklet I will go through first to start trying recipes.