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Spicy Mandarin Chickpeas

I made the spicy mandarin chickpeas recipe I sent it the other day, and it
was a delicious treat that I will fix again.

For those who might have just checked in it is the following:

Two 19 ounce cans chickpeas, rinsed and drained
Two 10.5 ounce cans mandarin oranges, drained
1/4 cup strawberry jam
2 Tablespoons spicy brown mustard
1/2 teaspoon cayenne

Heat all the ingredients over medium heat for 10 minutes, Serve warm over a
bed of rice.

I substituted Dejonnaise for the brown mustard (o fat) and since I didn't
have any cayenne on hand I used a blob (about 1 rounded Tablespoon) of Tai
Red Curry Paste which has red chili, onion, garlic etc. in it.  Also put in a
pinch of chili powder.  I heated it all up in a casserole dish in the
microwave.  I'll make it again soon.  By the way I halved the recipe for two

Barbra in Florida