Grandmother’s Secret: Chickpea Recipe That Will Conquer Everyone!
In the rich tapestry of Middle Eastern cuisine, chickpeas hold a special place. This beloved legume, often referred to as garbanzo beans, is a staple in many traditional dishes. One such recipe, passed down from generations and taught to me by an Arab grandmother, is a vibrant chickpea salad. This dish is not only a feast for the taste buds but also a colorful delight for the eyes. Perfect for any occasion, this recipe is sure to conquer the hearts and palates of everyone who tries it.
Ingredients
1.1 pounds chickpeas
1 red pepper
1 red onion
1 spring onion
Coriander
Dill
Pomegranate juice
Lemon juice
Olive oil
Salt
Instructions
Soaking and Cooking the Chickpeas
Soak the Chickpeas:
Begin by placing the chickpeas in a large, high-sided pan. Fill the pan with hot water, ensuring the chickpeas are fully submerged. Let them soak for about 6 hours. This step is crucial as it softens the chickpeas and reduces cooking time.
Cook the Chickpeas:
After soaking, put the pan on the stove and bring the water to a boil. As the chickpeas cook, foam may form on the surface. Remove this foam with a spoon to ensure a clear cooking liquid. Allow the chickpeas to cook for approximately 3 hours, or until they are tender.
Preparing the Vegetables
Chop and Fry the Red Pepper:
- While the chickpeas are cooking, chop the red pepper into small pieces. Heat a pan with oil over medium heat. Fry the chopped red pepper for about 3 minutes until they are slightly softened but still retain some crunch. Transfer the cooked peppers to a plate and set aside.
Chop the Remaining Vegetables:
Finely chop the red onion, spring onion, coriander, and dill. The combination of these fresh herbs and vegetables adds a burst of flavor and color to the salad.
Assembling the Salad
Combine Ingredients:
Once the chickpeas are cooked, drain them and pour them into a large mixing bowl. Add the fried red peppers, chopped red onion, spring onion, coriander, and dill to the bowl.
Season the Salad:
Season the salad with a teaspoon of salt. In a small bowl, mix a tablespoon of pomegranate juice and a tablespoon and a half of lemon juice. Pour this tangy mixture over the salad. Toss everything together gently to ensure the chickpeas and vegetables are well coated with the seasoning.
Serve:
Your chickpea salad is now ready to serve. This dish can be enjoyed warm or cold, making it a versatile addition to any meal.
Tips for Perfect Chickpea Salad
- Soaking Time: Ensure you soak the chickpeas for at least 6 hours, but overnight soaking is even better for a softer texture.
- Fresh Herbs: Use fresh coriander and dill for the best flavor. Dried herbs can be used in a pinch but won’t provide the same vibrant taste.
- Adjust Seasoning: Taste the salad before serving and adjust the salt and lemon juice according to your preference.
- Serving Suggestions: This salad pairs well with grilled meats, fish, or can be enjoyed on its own as a light meal.
Conclusion
This chickpea salad is a true testament to the rich flavors and wholesome ingredients of Middle Eastern cuisine. Easy to prepare and incredibly nutritious, it’s a dish that promises to impress and satisfy. Whether you’re looking for a healthy side dish or a hearty main course, this chickpea salad is a perfect choice.
Nutritional Information
This chickpea salad is not only delicious but also packed with nutrients. Here is a breakdown of the nutritional information per serving:
Calories: 210
Protein: 10g
Carbohydrates: 35g
Fiber: 8g
Fat: 6g
Vitamin C: 35% of the Daily Value (DV)
Iron: 15% of the DV