| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Middle east, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chickpeas, dried |
| 1/4 |
c |
Parsley, finely chopped |
| 1/4 |
c |
Onion, finely chopped |
| 1/2 |
ts |
Garlic, finely chopped |
| 3 |
tb |
Lemon juice, fresh |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
|
pn |
Cayenne pepper |
INSTRUCTIONS
Starting a day ahead, wash the chick-peas in a sieve
under cold running water, then place them in a large
bowl or pan and add enough cold water to cover them by
2 inches. Soak at room temperature for at least 12
hours. Drain the peas and place them in a small, heavy
saucepan. Add enough fresh water to cover them
completely and bring to a boil over high heat. Reduce
the heat to low and simmer partially covered for about
1 1/2 hours, replenishing the liquid with boiling
water from time to time if necessary to keep the peas
covered throughout the cooking period. When done, the
peas should be tender to the bite but still somewhat
firm. Drain and cool to room temperature. Just before
serving, combine the parsley, onions, garlic, lemon
juice, olive oil, salt and cayenne pepper in a salad
bowl, and beat them together with a fork. Add the
chick-peas and toss gently to coat the peas evenly
with the dressing. Taste for seasoning.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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