| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Greek | Taste2 | 4 | servings |
INGREDIENTS
| 1 | c | Dried chick-peas; soaked overnight in |
| Cold water | ||
| Zest of 1 lemon; julienned | ||
| 2 | Red bell peppers | |
| 2 | Green bell peppers | |
| 1/2 | c | Vegetable oil |
| 12 | Garlic cloves; finely minced | |
| 4 | ts | Ground cumin |
| 1 | ts | Ground fenugreek |
| 1 | ts | Turmeric |
| 1/2 | ts | Ground cloves |
| 2 1/2 | tb | Tomato paste |
| 4 | Shallots; finely minced | |
| 1/2 | ts | Finely-minced serrano chile |
| 3 | tb | Lemon juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Lemon slice; for garnish | ||
| Bird pepper; fanned, for garnish |
INSTRUCTIONS
Simmer chick-peas in water, to cover for 30 minutes, or until tender. Drain, reserving 1 cup of cooking liquid. Blanch lemon zest in boiling water for 1 minute. Drain and pat dry. Roast bell peppers under broiler or over a gas flame until blackened on all sides. Steam in a bag or a bowl, tightly covered, for 20 minutes to loosen skins. Peel, seed and stem peppers and cut into julienne strips. Heat oil in a saute pan, add garlic and saute 1 minute, stirring. Add spices and saute 1 minute, stirring. Add tomato paste and reserved chick-pea water. Bring to a boil and simmer 5 minutes. Pour spiced sauce over chick-peas. Add lemon zest, roasted pepper strips, shallots, serrano chile and lemon juice, reserving 1 teaspoon. Season to taste with salt and pepper and toss well to mix. Set aside for 1 hour at room temperature to marinate. To serve, drizzle with reserved lemon juice and garnish with lemon and pepper. This recipe yields 4 appetizer servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4763 broadcast 05-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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