Friday, October 28, 2011

Chickpea and Tomato Salad

This can be served warm or at room temperature over rice, or as I did tonight, cous cous.

You Will Need:

4 small tomatoes, peeled, seeded and chopped
2 cups chickpeas
2 stalks celery, finely minced
4 cloves garlic, chopped
1 tablespoon preserved lemon peel, chopped
1/2 cup chopped parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried sage, crumbled
1/4 teaspoon turmeric
Pinch cinnamon
Chopped green olives to taste
Salt and pepper to taste
Olive oil

In a frying pan over medium heat, add about 2 tablespoons of oil, the celery, garlic, lemon, parsley, thyme, sage, turmeric and cinnamon. Cook just until the celery begins to soften. It should still have some crunch. Add the chickpeas, salt and pepper, and mix well. Stir in the tomatoes and olives. Cook until just heated through.

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