Chickpea Salad from the Turkish Cookbook
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- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup dried garbanzo beans, soaked overnight (garbanzo beans)
- 1⁄4 cup olive oil
- onion, sliced into crescents
- 2 garlic cloves, roughly chopped
- 1 small red bell pepper, sliced into crescents
- 2 sun-dried tomatoes, finely sliced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried chili pepper flakes (red pepper)
- 1 teaspoon ground sumac
- 2 tablespoons lemon juice
- 1⁄2 bunch flat leaf parsley, finely sliced
- 6 fresh basil sprigs, finely sliced
directions
- Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl.
- Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve.
-
Buy the Book:
- https://www.amazon.com/gp/product/0714878154.
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RECIPE SUBMITTED BY
Food.com
United States
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