Difference between revisions of "Chickpea and Olive Appetizer"
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* 2 tablespoons [[lemon juice]] | * 2 tablespoons [[lemon juice]] | ||
| − | == | + | == Procedures == |
1) Place the [[Chickpeas]] with their [[water]] in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the [[Chickpeas]] are tender. | 1) Place the [[Chickpeas]] with their [[water]] in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the [[Chickpeas]] are tender. | ||
Latest revision as of 10:48, 15 July 2012
Ingredients
- 1 cup dried Chickpeas, washed and soaked overnight in 8 cups water
- 1/2 cup black olives, chopped
- 1/4 cup scallions, finely chopped
- 2 tablespoons finely chopped fresh coriander leaves (cilantro)
- 1 clove garlic, crushed
- salt to taste
- 1/2 teaspoon paprika
- 1/8 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
Procedures
1) Place the Chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the Chickpeas are tender.
2) Drain; then place the Chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of Chickpeas, drained.) Add the remaining ingredients and mix thoroughly.
3) Serve immediately.
