Friday, November 03, 2006

Chick Pea Salad

This is the best dish I make. Really, that’s not exaggeration. Everyone that tries it, loves it. The recipe was from the newspaper food section a million years ago, and I’ve made some changes such as substituting dried sage for fresh-but basically, it was intended to be simple to prepare.

You Will Need:

3 tablespoons olive oil
8 fresh sage leaves (or dried sage that you rub yourself)
2 cloves garlic, crushed
¼ teaspoon salt (more if preparing chick peas from dried)
¼ teaspoon pepper
1/8 teaspoon turmeric
¼ teaspoon thyme
pinch of cinnamon
2 tins chickpeas, drained and rinsed
1 teaspoon lemon juice

Heat oil with sage and garlic over medium heat in a frying pan, taking care not to burn the garlic. Heat about three minutes or until fragrant (and it will be fragrant). Stir in other spices. Add chick peas and remove from heat. Stir well and sprinkle with lemon juice. Serve warm, or at room temperature.

Then, sit back and accept the compliments.

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