Grandmother’s Secret: Chickpea Recipe That Will Conquer Everyone!
Ingredients
- 1.1 pounds chickpeas
- 1 red pepper
- 1 red onion
- 1 spring onion
- Coriander
- Dill
- Pomegranate juice
- Lemon juice
- Vegetable 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 vegetable 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.