Yield: 4 servings
|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|
|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@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.