Moroccan Chickpeas and Date Balls
These are both really good. Delicate flavors, and part of The New McDougall Cookbook. The chickpeas are even good without the raisins, though I wish I'd remembered to put them in.
Moroccan Chickpeas
2 c. dried chick peas
2 Q cold water
1 bay leaf
2 cloves garlic, crushed
1 cup chopped onion
2 T chopped fresh parsley
1 cinnamon stick
1 t ground ginger
1 t ground turmeric
1/4 t black pepper
1/2 -1/3 c raisins
Pick over the chick peas, rinse. Place them in a large soup pot and add water to cover. Bring to a boil. Boil for 2 minutes, remove from heat, and let stand for 1 hour. Pour off the water.
Add 2 Q cold water, and the bay leaf. Bring to a boil, reduce the heat, cover nd cook over medium heat for 1.5 hours.
Add remaining ingredients, except raisins. Continue to cook until the chickpeas are tender, at least 1 hour longer. Add raisins and cook for 15 minutes more. Remove bay leaf and cinnamon stick.
Serve over rice or other grain.
Date Balls
3 c. chopped dates
1 t vanilla extract
1 c. water
2 c puffed rice
Cook the dates, vanilla and water over low heat, stirring occasionally until smooth, about 5 minutes. Cool. Add the puffed rice. Form into 1.5 inch balls and place on a baking sheet or sprad in a non stick 8 inch square baking pan and refrigerate for 2 hours.