Kurdish Chickpea Salad
A spicy Persian salad that is served warm with a sprinkling of herbs. You can use chickpeas, or a variety of other beans in this dish.
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INGREDIENTS
Nutrition- 1⁄4
- 1tablespoon toasted cumin seed
- 1
- 1
- 1⁄2
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 1⁄8teaspoon cayenne pepper
- 2tablespoons fresh lime juice
- 1
- 2cups canned chick-peas, rinsed and drained (may substitute black beans, kidney beans, or white beans)
- 1⁄2cup chopped fresh cilantro
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DIRECTIONS
- Heat oil in pan and add cumin seed, cook just till fragrant.
- Add the onion and garlic and cook until onion is tender.
- Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.
- Serve salad hot, garnished with chopped cilantro.
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