Thanks, Dawn, for posting the Japanese Carrot Dressing! I plan to try it
Now here's another question: I read an intriguing note somewhere the other
day that said in India they like to marinate chickpeas in tamarind and then
eat them as a snack. Well, we know about roasted chickpeas...is this a
variant? I have a jar of tamarind paste...would I dilute some to make
tamarind "juice" and then soak the chickpeas? Would the chickpeas be raw or
cooked at this point? I'm thinking I could open a can of chickpeas, drain
them, and marinate them in tamarind "juice" from concentrate, then roast
them in the oven. Think that would work? Or do you think I need to
marinate raw chickpeas, cook them in water, and THEN roast?
Thanks for all the good ideas, all!
Ruth C. Hoffman ruth.hoffman@xxxxxxxxxxxxxxxxxxxxxx
138 Oak Street
Lake Zurich, IL 60047-1322
"The real voyage of discovery consists not in seeking
new landscapes but in having new eyes." --Marcel Proust