randomstring

Chickpeas are kind of like the little black dress of the culinary world. I can't think of a flavor they don't match well with, although I've never tried them with chocolate. They manage to match all sorts of flavors without being bland themselves. The beans themselves are so versatile that they can be used in dishes from appetizer to dessert. They pack a protein wallop, making them particularly convenient for vegetarians, but they also provide carbohydrates for energy.

This salad is one that I've been wanting to make for a while. I skipped the optional greens, mostly because I wanted to use the greens later in the week. I had to use powdered spices, and instead of one large tomato I substituted a handful of smaller tomatoes that I halved. I finally just went ahead and used a whole bunch of cilantro, because if I had bothered to chop it finely enough I'm sure I'd have gotten it down to half a cup eventually.

(serves 4; approx. $1.70/serving)

Ingredients

3 tablespoons olive oil
1/4 teaspoon asafetida
1 tablespoon ground cumin
1 red onion, finely chopped
3 tablespoons minced jarred garlic
2 tablespoons minced jarred ginger
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Aleppo pepper
2 tablespoons lime juice
1/3 package Campari tomatoes, halved
1 28-oz can good quality chickpeas, drained and rinsed
1 bunch fresh cilantro, chopped

Equipment

Large wok or saute pan with a lid

Method

Heat the oil in the wok.
Add the cumin and asafetida and cook 5 - 10 seconds, until fragrant.
Add the onion and garlic. Saute until the onions are soft.
Add the remaining ingredients through the chickpeas. Reduce heat, cover and simmer 5 minutes.
Stir in cilantro and serve.

source: http://www.fearlesskitchen.com/2009/01/recipe-chickpea-and-cilantro-salad.html

tags: vegetarian, vegan, pareve

Table of Contents

Ingredients

Equipment

Method