Spiced chick-pea salad

Yield: 4 servings

Measure Ingredient
1 cup Dried chick-peas; soaked overnight in
\N \N Cold water
\N \N Zest of 1 lemon; julienned
2 \N Red bell peppers
2 \N Green bell peppers
½ cup Vegetable oil
12 \N Garlic cloves; finely minced
4 teaspoons Ground cumin
1 teaspoon Ground fenugreek
1 teaspoon Turmeric
½ teaspoon Ground cloves
2½ tablespoon Tomato paste
4 \N Shallots; finely minced
½ teaspoon Finely-minced serrano chile
3 tablespoons Lemon juice
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Lemon slice; for garnish
\N \N Bird pepper; fanned, for garnish

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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

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Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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