Chickpea salsa - martha stewart living

3 Cups

Ingredients

Quantity Ingredient
½ pounds (about 1 1/4 C) dried chickpeas, or 2 1/2 C canned
2¼ teaspoon Salt, plus more to taste
¼ teaspoon Cumin seeds or 1/2 t ground cumin
1 Clove garlic, peeled
2 teaspoons Extra-virgin olive oil
4 smalls Dried chiles, stemmed and finely chopped, or 3/4 t red-pepper flakes
½ cup Oil-cured olives, pitted and coarsely chopped
1 tablespoon Fresh lemon juice
Freshly ground pepper
1 small Bunch arugula

Directions

1. Pick over dried chickpeas. Rinse and soak overnight in cold water with 1 t salt. Drain and rinse. Place chickpeas in a medium saucepan and cover by several inches with fresh water. Bring to a boil and skim off any foam. Turn heat down to medium and simmer until tender, 35 to 45 minutes. Ten minutes before chickpeas are done, add ¾ t salt. Remove from heat; let cool in cooking liquid for about 1 hour.

2. If using cumin seeds, toast in a dry pan over medium-low heat until they release their aroma, about 2 minutes. Let cool and grind to a powder in a spice grinder. Set aside.

3. Chop together ½ t salt, the garlic, and ½ t olive oil to form a paste. Add chiles; chop to combine. Transfer to a small bowl and add remaining oil.

4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine with 1 t chile mixture, or to taste. Add olives, cumin, lemon juice, and salt and pepper to taste. Refrigerate until ready to serve. The salsa can be made 1 day ahead (return to room temperature before serving).

5. Just before serving, coarsely chop arugula and toss with salsa.

Serve as a condiment with lamb or chicken.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl

Related recipes