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Chickpea Salsa - Martha Stewart Living

Yield: 3 Cups

Ingredients and directions for this recipe

1/2 lb (about 1 1/4 C) dried
-chickpeas, or 2 1/2 C
-canned
2 1/4 ts Salt, plus more to taste
1/4 ts Cumin seeds or 1/2 t
-ground cumin
1 Clove garlic, peeled
2 ts Extra-virgin olive oil
4 sm Dried chiles, stemmed and
-finely chopped, or 3/4 t
-red-pepper flakes
1/2 c Oil-cured olives, pitted and
-coarsely chopped
1 tb Fresh lemon juice
Freshly ground pepper
1 sm Bunch arugula

1. Pick over dried chickpeas. Rinse and soak overnight in cold water
with 1 t salt. Drain and rinse. Place chickpeas in a medium saucepan
and cover by several inches with fresh water. Bring to a boil and
skim off any foam. Turn heat down to medium and simmer until tender,
35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 t
salt. Remove from heat; let cool in cooking liquid for about 1 hour.

2. If using cumin seeds, toast in a dry pan over medium-low heat
until they release their aroma, about 2 minutes. Let cool and grind
to a powder in a spice grinder. Set aside.

3. Chop together 1/2 t salt, the garlic, and 1/2 t olive oil to form a
paste. Add chiles; chop to combine. Transfer to a small bowl and add
remaining oil.

4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine
with 1 t chile mixture, or to taste. Add olives, cumin, lemon juice,
and salt and pepper to taste. Refrigerate until ready to serve. The
salsa can be made 1 day ahead (return to room temperature before
serving).

5. Just before serving, coarsely chop arugula and toss with salsa.
Serve as a condiment with lamb or chicken.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl

See also:
Previous recipe Chickpea Salad With Garlic-cumin Vinaigrette
Next recipe Chickpea Sandwich Spread

Or try one of these recipes:
Generic Chili Recipe
Roasted Salmon With Lentils