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Name: Spiced Chick-Pea Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Ground fenugreek; Lemon slice; for garnish; 2 Green bell peppers; 1/2 ts Finely-minced serrano chile; Cold water; 1 ts Turmeric; 1/2 ts Ground cloves; Bird pepper; fanned, for; 2 Red bell peppers; 2 1/2 tb Tomato paste; 1 c Dried chick-peas; soaked; Salt to taste; Black Pepper freshly ground; Zest of 1 lemon; julienned; 1/2 c Vegetable oil; 12 Garlic cloves; finely minced; 4 Shallots; finely minced; 4 ts Ground cumin; 3 tb Lemon juice

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INGREDIENTS

1 ts Ground fenugreek
Lemon slice; for garnish
2 Green bell peppers
1/2 ts Finely-minced serrano chile
Cold water
1 ts Turmeric
1/2 ts Ground cloves
Bird pepper; fanned, for
2 Red bell peppers
2 1/2 tb Tomato paste
1 c Dried chick-peas; soaked
Salt ; to taste
Black Pepper ; freshly ground
Zest of 1 lemon; julienned
1/2 c Vegetable oil
12 Garlic cloves; finely minced
4 Shallots; finely minced
4 ts Ground cumin
3 tb Lemon juice

Servings

INSTRUCTIONS

Simmer chick-peas in water, to cover for 30 minutes, or until tender. Drain, reserving 1 cup of cooking liquid. Blanch lemon zest in boiling water for 1 minute. Drain and pat dry. Roast bell peppers under broiler or over a gas flame until blackened on all sides. Steam in a bag or a bowl, tightly covered, for 20 minutes to loosen skins. Peel, seed and stem peppers and cut into julienne strips. Heat oil in a saute pan, add garlic and saute 1 minute, stirring. Add spices and saute 1 minute, stirring. Add tomato paste and reserved chick-pea water. Bring to a boil and simmer 5 minutes. Pour spiced sauce over chick-peas. Add lemon zest, roasted pepper strips, shallots, serrano chile and lemon juice, reserving 1 teaspoon. Season to taste with salt and pepper and toss well to mix. Set aside for 1 hour at room temperature to marinate. To serve, drizzle with reserved lemon juice and garnish with lemon and pepper. This recipe yields 4 appetizer servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4763 broadcast 05-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten

NOTES

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Spiced Chick-Pea Salad

1 ts Ground fenugreek
 Lemon slice; for garnish
2 Green bell peppers
1/2 ts Finely-minced serrano chile
 Cold water
1 ts Turmeric
1/2 ts Ground cloves
 Bird pepper; fanned, for
2 Red bell peppers
2 1/2 tb Tomato paste
1 c Dried chick-peas; soaked
 Salt to taste
 Black Pepper freshly ground
 Zest of 1 lemon; julienned
1/2 c Vegetable oil
12 Garlic cloves; finely minced
4 Shallots; finely minced
4 ts Ground cumin
3 tb Lemon juice

Simmer chick-peas in water, to cover for 30 minutes, or until tender.  Drain, reserving 1 cup of cooking liquid. Blanch lemon zest in boiling  water for 1 minute. Drain and pat dry. Roast bell peppers under broiler or  over a gas flame until blackened on all sides. Steam in a bag or a bowl,  tightly covered, for 20 minutes to loosen skins. Peel, seed and stem  peppers and cut into julienne strips. Heat oil in a saute pan, add garlic  and saute 1 minute, stirring. Add spices and saute 1 minute, stirring. Add  tomato paste and reserved chick-pea water. Bring to a boil and simmer 5  minutes. Pour spiced sauce over chick-peas. Add lemon zest, roasted pepper  strips, shallots, serrano chile and lemon juice, reserving 1 teaspoon.  Season to taste with salt and pepper and toss well to mix. Set aside for 1  hour at room temperature to marinate. To serve, drizzle with reserved lemon  juice and garnish with lemon and pepper. This recipe yields 4 appetizer  servings.    Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -  (Show # TS-4763 broadcast 05-01-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    05-06-1998    Recipe by: David Rosengarten

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 4 servings

Calories: 242
Calories from Fat: 177 (73%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 5.4g
Cholesterol 0mg		0 %
Sodium 255.1mg		9 %
Potassium 658.1mg		17 %
Total Carbohydrate 16.8g		5 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 12.4g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 242

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