Monday, September 08, 2008

Great new Chickpea Recipe

I got this recipe in the NY Times recently for a Chickpea and Ginger Salad. I made it tonight and it is simple and delish. I tried to make home-cooked chickpeas instead of canned, but after 3 and a 1/2 hours of cooking (still not done?!?) I got a little too involved with J.D. Salinger upstairs and didn't come back down until I smelled them burning! I'm afraid I lost my favorite Calphalon stockpot along with the batch of peas.... I've had that pot for over ten years! I won't start mourning its loss until after I get out the steel wool and see what I can salvage, though. Anyway, the canned chickpeas tasted great, too, so no loss on that front.

Chickpea Salad With Ginger

Time: 10 minutes with precooked chickpeas

1 tablespoon cumin seeds or ground cumin
3 cups cooked or canned chickpeas (rinse canned ones)
2 bell peppers, red, yellow or orange; cored, seeded and diced
1 red onion, diced
1 1-inch piece ginger, peeled and minced, or more to taste
1 tablespoon sugar, optional
3 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Chopped fresh cilantro leaves.

1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.
In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)
Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.

Yield: 4 servings.

I took a picture so you could see how lovely it is. I would recommend using a red pepper with an orange or yellow one, though. I bought an orange and yellow, thinking there was tomatoe in the recipe, but was mistaken.


  1. I have a chickpea secret for you...if you have a pressure cooker. Do a quick pre-soak (cover with a few inches of water, boil for two minutes, turn heat off and leave it for an hour). Drain the chickpeas, dump them in your pressure cooker, cover with an inch or so of water and a dash of oil (keeps it from foaming up and clogging the steam hole). Bring up to pressure for 12 minutes, turn it off, let it come back to normal pressure and, voila! cooked chickpeas. Works with black beans, kidneys, and pintos...and probably any others you can think of.

    I learned the trick from a Madhur Jaffrey cookbook. It's revolutionized the way I cook.

  2. That looks delicious! I love chickpeas.


Thoughts appreciated. Advice welcome. Douche-baggery scoffed at then deleted.