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Ingredients Jump to Instructions ↓

  1. 2 20 oz cans chickpeas or 4 1/2 cups home-cooked chickpeas

  2. are definitely superior, IMO

  3. 6 scallions, trimmed and finely sliced halfway up their green sections

  4. 2 Tbsp lemon juice

  5. 3/4 to 1 tsp salt

  6. 1/4 tsp finely ground black pepper

  7. 2 Tbsp minced Chinese (or other) parsley

  8. 1 fresh hot green chili (or green pepper), minced

  9. 2 jalapenos

  10. 1/4 tsp cayenne pepper

  11. Pour contents of chickpea cans or home-cooked chickpeas into a saucepan.

  12. Bring to a boil. Drain, discarding liquid.

  13. You can skip this step if

  14. you've just cooked your chickpeas

  15. .

  16. In a serving bowl, combine chickpeas with the other ingredients. Mix well

  17. and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at

  18. room temperature.

  19. Source:World of the East Vegetarian Cooking by Madhur Jaffrey.

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