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@...
~or- MAD-SQUAD@...
05-06-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.