Vegan Recipe Collection Over 800 Vegan Recipes

1 green chilli, finely chopped
juice of 1 lemon
salt
Method
If using dried chickpea, place them in a large bowl, cover generously with water and soak for 7-8 hours.
When ready to cook, drain the chickpeas and place them in a large saucepan. Cover with 700ml/1 pint
4oz of water, bring to the boil and simmer the chickpeas gently for 35-45 minutes, until they are well
cooked. If using canned chickpeas, rinse them and cook in a small amount of water for about 15 minutes
then drain and set aside.
Heat the oil in a large frying pan. When hot, add the red chilli, mustard seeds and urad dal. As the
mustard seeds begin popping, ad the cooked chickpeas, coconut, green chilli and a little salt. Mix
thoroughly, remove from the heat and stir in the lemon juice. Serve hot or cold.
This Tamil dish is usually served as a snack with coffee.
Garlic Pickle
1 tbsp oil
a few fenugreek seeds
100g/3 1/2 oz garlic cloves thickly sliced
1/2 tsp chilli powder
1/4 tsp turmeric powder
200ml/7oz vinegar
1 tsp sugar
salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
Method
Heat the oil in a large non-stick frying pan. Add the fenugreek seeds, cook until lightly browned, then
add the garlic and stir fry for 5 minutes.
Stir in the chilli powder, turmeric and a little salt, then pour in the vinegar. Cook over a low heat until
most of the liquid has evaporated and the garlic is tender and well cooked.
Leave the mixture to cool then transfer it to a screw top jar. The pickle will keep in the fridge for up to
two weeks.
This goes great on pappadams, samosas or just on toast.
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