| 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
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