Friday, February 08, 2008

Garbanzo Bean/Chick Pea Salad With Red Peppers And Olives

We eat quite a lot of garbanzo beans/chick peas at our house. No wonder, they work so well in so many different dishes. From curries to humus, they find their way to our table at least once a week. Here's a dish Danny invented when he asked that the salad include both green olives ("with tongues") and roasted red peppers.

You Will Need:

4 cups cooked garbanzo beans/chick peas
1 onion, chopped
½ cup roasted red pepper, chopped
4 tablespoons olive oil
1 teaspoon dried thyme
1/8 teaspoon turmeric
¼ cup sliced green olives
Salt and pepper to taste

Remove as many of the skins as possible from the garbanzo beans, but don't feel you need to get nuts about it-a few won't ruin the salad. In a pan, heat the olive oil, onion, red pepper, olives and spices. Cook until onions are soft over low heat. Add chickpeas and coat well. Cook a few more minutes and then adjust seasonings. Chill, but bring to room temperature before serving.

No comments: