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Categories:
chick peas garlic salt yellow pepper red pepper fennel seeds tomatoes red onion curry powder balsamic vinegar extra-virgin olive oil cilantro chili oil
Viewed: 51 - Published at: 2 years agoIngredients
- 1 pound chick peas (garbanzos), soaked overnight in water to cover
- 2 cloves garlic, minced
- Coarse salt and freshly ground pepper to taste
- 1 yellow pepper
- 1 red pepper
- 2 tablespoons fennel seeds
- 2 tomatoes, seeded and chopped
- 1 red onion
- 3/4 tablespoon curry powder
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped cilantro leaves
- Chili oil (optional), passed separately
Method
- Drain the soaked chick peas and add fresh water to cover.
- Add the garlic, salt and pepper and simmer the chick peas for an hour to an hour and a half or until they are tender.
- Drain and cool.
- Meanwhile, char the peppers, skin side toward the heat, under a broiler or on a grill.
- Put them in a paper bag, seal them and allow them to cool a few minutes.
- Peel off their skins and cut them into strips.
- Toast the fennel seeds in a small frying pan.
- Crush the seeds with a mortar and pestle.
- Combine the chick peas, tomato, onion and crushed fennel seeds in a large mixing bowl.
- Add the curry powder and salt and pepper to taste.
- Add the vinegar and olive oil and mix well.
- Garnish the chick peas with strips of red and yellow roasted peppers and the cilantro leaves.
- Serve the chili oil separately.
