Cumin And Coriander Spiced Chick-Pea Salad Recipe - Cooking Index
Cumin And Coriander Spiced Chick-Pea Salad Recipe - Cooking Index
| For The Dressing | ||
| 2 tablespoons | Fresh lemon juice | |
| 2 tablespoons | White-wine vinegar | |
| 2 | Garlic cloves - minced, and | |
| Mashed to a paste with | ||
| 1/4 teaspoon | Salt | |
| 1 1/2 teaspoons | Grated peeled fresh ginger root | |
| 1 teaspoon | Ground cumin - or to taste | |
| 1/4 teaspoon | Cayenne or dried hot red pepper flakes - or to taste | |
| 1/2 cup | Olive oil | |
| For The Salad | ||
| 4 x | Chick-peas - (19 oz ea) - rinsed, drained well | |
| 2 | Yellow bell peppers - chopped fine | |
| 1 x | Scallions - (sm bunch) - sliced thin | |
| 1/2 cup | Finely-chopped fresh coriander - or to taste |
Make the dressing: In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the ginger root, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.
This recipe yields 8 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9134 broadcast 05-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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