Name: Chick Pea Salad with Garlic-Cumin Vinaigrette
Ingredients: 1 c Dried chickpeas, soaked; 1 1/2 c Finely diced red onion; 6 tb Olive oil; 4 Garlic cloves, crushed; 1 Red jalapeno chili, minced; 3 tb Finely chopped minced herbs; 1 tb Cilantro leaves; 2 tb Lemon juice; 1 1/2 tb Coarsely crushed cumin seeds; Salt; Freshly ground black pepper

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Salads, Appetizers, Vegetarian	4	Servings

INGREDIENTS

1	c	Dried chickpeas, soaked
1 1/2	c	Finely diced red onion
6	tb	Olive oil
4		Garlic cloves, crushed
1		Red jalapeno chili, minced
3	tb	Finely chopped minced herbs
1	tb	Cilantro leaves
2	tb	Lemon juice
1 1/2	tb	Coarsely crushed cumin seeds
		Salt
		Freshly ground black pepper

INSTRUCTIONS

Drain soaked chickpeas and cook, covered, in water to cover until tender,
about 2 hours or a little longer. Plunge them into cold water, then rub
them between fingers to remove the skins. For the vinaigrette, whisk olive
oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper.
Pour over the salad and mix thoroughly. Taste and adjust seasoning with
salt and vinegar, let stand 30 minutes or longer.  Add cilantro leaves as
garnish.  Serve at room temperature.

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