Friday, July 8, 2016

Chickpeas with cilantro

A delicious side dish and great for digestion. So fresh and summery, and one of the few dishes I make in which chickpeas get to play the central role.

0.5 lb chickpeas
1.5 tbsp salt
2 quarts water

3 oz cilantro
3 tbsp fresh lime juice
3 tbsp olive oil
2 cloves garlic
1 tsp mustard
2 tsp sugar
0.25 tsp turmeric
0.25 tsp salt
black pepper
1 large red onion

Soak the chickpeas in the salty water overnight. Then rinse off the brine and add water. Simmer until soft. Drain.

Dice the red onion into small pieces.

Add all the remaining ingredients into a food processor. Puree until smooth. Taste and adjust seasoning if necessary.

Mix the chickpeas with the onions and the dressing. Store for an hour for optimal outcome. They can be refrigerated for much longer.

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