Warm Chickpea Salad

A wonderful side dish with a great nutty taste for 

all the heavily seasoned meats of 

Moroccan cooking.
This dish for our Christmas Eve feast 2016, Moroccan Food  was prepared by
my sister-in-law's mother, Vermille!
Great job, and so delicious!

As Always,

ENJOY!

WARM CHICKPEA SALAD
serves 4
5 Tbs. olive oil
1 red onion finely chopped
2 garlic cloves finely crushed
1 1/2 inch piece of ginger, peeled and grated
2 cans 14oz. each chickpeas, drained
pinch of red pepper flakes
Juice and finely grated zest of 1 1/2 lemons
leaves from a bunch of cilantro, chopped
salt and pepper
mixed ground cumin and paprika, to serve


Chickpeas are the firmest, nuttiest tasting bean, so they make good salads. But it is best to warm them in the dressing, because they are firm there is no danger of them disintegrating, so they absorb the other flavors.


1. Heat one tablespoon of the olive oil in a pan, add onion, garlic, and ginger and cook gently for 5-7 minutes or until soft and translucent.
2. Add the chickpeas, red pepper flakes and lemon zest and stir for about 30 seconds, then add the lemon juice and let the mixture bubble, until it is almost dry. Add the cilantro and season to taste with salt and pepper.

3. Turn the chickpeas mixture into a warm serving bowl and pour over the remaining oil.  Sprinkle a little ground cumin and paprika over the top.

Recipe courtesy of: The Moroccan Collection by Hilaire Walden