Recipe by Sue Lau
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.
Top Review by UmmBinat
Just a note first, Kurdish and Persian are different ethnicities... This is good with the canned chickpeas I used, sea salt, to taste, freshly ground black pepper, to taste, less cayenne pepper per preference here, freshly squeezed lemon juice and a little powdered white loomi as I had no limes on hand, plus the rest of the ingredients. Made for Visiting Iran(Persia) in June 2012!
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon toasted cumin seed
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 1⁄2 inch fresh ginger, grated
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
- 1 large tomatoes, diced
- 2 cups canned chick-peas, rinsed and drained (may substitute black beans, kidney beans, or white beans)
- 1⁄2 cup chopped fresh cilantro
Directions See How It's Made
- Heat oil in pan and add cumin seed, cook just till fragrant.
- Add the onion and garlic and cook until onion is tender.
- Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.
- Serve salad hot, garnished with chopped cilantro.