Title: Spiced Chick-Pea Salad
Categories: Taste2
Yield: 4 servings

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

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

Converted by MM_Buster v2.0l.