Try this Spiced Chick-Pea Salad recipe, or contribute your own.Suggest a better description
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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 4 servings|
|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 %|
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Calories per serving: 242
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