Monday, March 07, 2011

Aleppo Spiced Chickpea Salad

Aleppo Spiced Chickpea Salad
Adapted from, among others, this recipe from Kalyn's Kitchen

Printable Recipe

Prep time: 5 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Serves 4-6

2 cans Chickpeas (garbanzo beans), rinsed well and drained
1-2 tbsp avocado oil ( good olive oil is fine too)
1 onion, finely chopped
1 large clove garlic, finely chopped or minced
½ tsp turmeric
1 tbsp aleppo spices or your favorite curry powder
¼ tsp cayenne pepper
4 tbsp fresh cilantro/coriander, finely chopped
2 tbsp lemon juice
sea salt to taste

1. Heat the oil over a medium heat and add the chopped onion. Sauté until the onions are beginning to brown (about 4-5 minutes) and add the chopped garlic and continue to cook for another 2 minutes.

2. Add the spices (Aleppo or curry, turmeric & cayenne).toss and cook for another minute or until fragrant from all those wonderful spices. Add the drained chickpeas, lemon juice and cilantro. Toss and heat for a couple of minutes.

3. Remove from heat, taste and add some sea salt and extra lemon juice if needed. Allow the chickpeas to cool in a bowl for about 10-15 minutes and transfer to the fridge for another 15-30 minutes before serving.

4. Taste for seasoning and add more cilantro plus whatever seasoning seems missing.

This simple side is great for lunches as well. I particularly like it with Naan Bread and tt’s even better the next day!

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