Friday, September 18, 2009

Chickpea Salad With Tomatoes

Good served warm or at room temperature-even better second day.

You Will Need:

4 cups cooked chickpeas, skins removed
3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1-2 large tomatoes, skins and seeds removed, chopped
1/4 teaspoon turmeric
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cinnamon
a generous squeeze of fresh lemon juice

In a large pan, heat the olive oil and cook the onions and garlic over medium heat for a few minutes until the onions soften. Add the spices, chickpeas and tomatoes. Mix well and cook a few more minutes until flavours combine. Remove from heat and sprinkle with lemon juice. Serve warm or at room temperature. Can be served over rice as a main dish.

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