A light and spicy chickpea salad, ready in no time and meant to accompany main courses or to be part of multiple course feast. Traditionally served during the Sukkot celebrations, it's great to be featured as part of any North-African or Jewish themed meal / party / cook-out.
Ready in less than 5 minutes, delicious and great for nibbling or snacking as well (especially when you're too lazy to cook anything else).
Recipe source: Saveur.
Last year: Spinach, soy and apple smoothie (raw vegan).
Two years ago: Kohlrabi carpaccio with prosciutto crudo and Parmesan (raw).
Three years ago: Smoked trout spread on hot buttered toast.
Four years ago: Spicy shrimp and wild rice soup (Chinese).
Ingredients (serves 1-2):
- 1 can of chickpeas (400 g, 250 g drained weight)
- 2-3 tablespoons finely chopped parsley
- 1 and 1/2 tablespoons lemon juice
- 2 garlic cloves
- 4-5 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- a pinch of cayenne or chili flakes
- 1 shallot, chopped
- 1/2 teaspoon salt
- freshly ground pepper to taste
Rinse and drain the chickpeas in a colander. Finely mince the garlic cloves and the shallot. Mix all the ingredients in a small bowl. Let the flavors meld for a few minutes. It's done, dig in! :)
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