Spiced Chick-pea Salad
| 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 | t | Ground cumin |
| 1 | t | Ground fenugreek |
| 1 | t | Turmeric |
| 1/2 | t | Ground cloves |
| 2 1/2 | T | Tomato paste |
| 4 | Shallots, finely minced | |
| 1/2 | t | Finely-minced serrano chile |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 602
Calories From Fat: 254
Total Fat: 28.8g
Cholesterol: 0mg
Sodium: 212.9mg
Potassium: 1820.9mg
Carbohydrates: 82.3g
Fiber: 4.3g
Sugar: 6.5g
Protein: 13g