A spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.
Ingredients
- 150 g chickpeas soaked overnight with a pinch of bicarbonate of soda
- 1 plump garlic clove peeled and crushed to a paste with salt`
- 1 large green chilli deseeded and very finely diced
- 1/2 red onion peeled and finely diced
- a squeeze lemon
- 1 tbsp red wine vinegar
- 4 tbsps olive oil
- 1 medium Cucumber peeled and finely diced
- 10 cherry tomatoes halved and finely diced ( seeded if wished)
- 1 small bunch mint leaves roughly chopped
- 1 small bunch coriander leaves roughly chopped
- sea salt and black pepper
Servings:
Instructions
- Drain the soaked chickpeas and rinse under cold water. Put in a large saucepan with 2 litres of water and bring to the boil. Reduce the heat to a gentle simmer, skimming off any scum as it builds up.
- Cook for 1-2 hours until soft and tender. Remove from the heat and drain. Season and set aside.
- Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and ppper into a small mixing bowl. Stir well then add the rest of the ingredients. Taste for seasoning then eat at room temperature or chill until ready to serve.
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