Chickpea Salsa - Martha Stewart Living Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1/2 lbs: , (about 1 1/4 C) dried chickpeas, or 2 1/2 C canned
2 1/4 tsp: Salt, plus more to taste
1/4 tsp: Cumin seeds or 1/2 t ground cumin,
1 Clove: garlic, peeled
2 tsp: Extra-virgin olive oil,
4 small: Dried chiles, stemmed and finely chopped, or 3/4 t red-pepper flakes
1/2 cup: Oil-cured olives, pitted and coarsely chopped
1 tbsp: Fresh lemon juice,
Freshly ground pepper,
1 small: Bunch arugula,
Directions:
1. Pick over dried chickpeas. Rinse and soak overnight in cold water
with 1 t salt. Drain and rinse. Place chickpeas in a medium saucepan
and cover by several inches with fresh water. Bring to a boil and
skim off any foam. Turn heat down to medium and simmer until tender,
35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 t
salt. Remove from heat; let cool in cooking liquid for about 1 hour.
2. If using cumin seeds, toast in a dry pan over medium-low heat
until they release their aroma, about 2 minutes. Let cool and grind
to a powder in a spice grinder. Set aside.
3. Chop together 1/2 t salt, the garlic, and 1/2 t olive oil to form a
paste. Add chiles; chop to combine. Transfer to a small bowl and add
remaining oil.
4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine
with 1 t chile mixture, or to taste. Add olives, cumin, lemon juice,
and salt and pepper to taste. Refrigerate until ready to serve. The
salsa can be made 1 day ahead (return to room temperature before
serving).
5. Just before serving, coarsely chop arugula and toss with salsa.
Serve as a condiment with lamb or chicken.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Source from luhu.jp
with 1 t salt. Drain and rinse. Place chickpeas in a medium saucepan
and cover by several inches with fresh water. Bring to a boil and
skim off any foam. Turn heat down to medium and simmer until tender,
35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 t
salt. Remove from heat; let cool in cooking liquid for about 1 hour.
2. If using cumin seeds, toast in a dry pan over medium-low heat
until they release their aroma, about 2 minutes. Let cool and grind
to a powder in a spice grinder. Set aside.
3. Chop together 1/2 t salt, the garlic, and 1/2 t olive oil to form a
paste. Add chiles; chop to combine. Transfer to a small bowl and add
remaining oil.
4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine
with 1 t chile mixture, or to taste. Add olives, cumin, lemon juice,
and salt and pepper to taste. Refrigerate until ready to serve. The
salsa can be made 1 day ahead (return to room temperature before
serving).
5. Just before serving, coarsely chop arugula and toss with salsa.
Serve as a condiment with lamb or chicken.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Source from luhu.jp