Kurdish Chickpea Salad

Sue Lau's Note:

A spicy Persian salad that is served warm with a sprinkling of herbs. You can use chickpeas, or a variety of other beans in this dish.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¼ cup extra virgin olive oil
• 1 tablespoon toasted cumin seed
• 1 small red onion , finely chopped
• 1 clove garlic , minced
• ½ inch fresh ginger , grated
• ½ teaspoon salt
• ½ teaspoon pepper
• 1⁄8; teaspoon cayenne pepper
• 2 tablespoons fresh lime juice
• 1 large tomato , diced
• 2 cups canned chick-peas , rinsed and drained (may substitute black beans, kidney beans, or white beans)
• ½ cup chopped fresh cilantro

Directions:

1. Heat oil in pan and add cumin seed, cook just till fragrant.
2. Add the onion and garlic and cook until onion is tender.
3. Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.
4. Serve salad hot, garnished with chopped cilantro.

Reviews

[Tazibarn]

This one will be a regular in my kitchen. I substituted chick peas for three varieties of dried beans. Very quick and easy to prepare.

[Sassy Syrah]

Really good, easy and tasty. We had this with some roasted chicken as a side dish and it was enjoyed by all. I subbed parsley for the coriander and used a wee bit less oil.