Ingredients
2 cup chickpeas -- cooked
Green Beans Dressing For Chickpeas-
1/3 cup oil
1/4 cup wine vinegar
1/4 tsp salt
1 tsp garam masala
2 cloves garlic -- crushed
CAYENNE DRESSING FOR BEANS
1/4 cup oil
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garam masala
2 tbsp onion -- minced
1 tsp fresh ginger root -- grated
Directions
Heat chickpeas in their liquid and drain. Place in a bowl. Combine all
ingredients for chickpea dressing and pour over chickpeas while they
are still warm. Mix well. Cool, cover and set aside. Combine all
ingredients for green bean dressing. Wash and trim beans, and cut
into 3/4-inch long pieces. Steam or boil beans until just tender.
Drain thoroughly. Shake them in a colander until they look very dry.
Put beans in a separate bowl from chickpeas and pour bean dressing
over them. Let sit for 5 minutes. Combine the two beans and mix well.
It's best to let the chickpeas sit in their dressing for several
hours before mixing them with the green beans so the chickpeas can
absorb the flavors. Serve cold or at room temperature.
Recipe By :
Servings: 1 servings
Chickpea & Green Bean Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Green Bean; Salad; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into the distant past, certainly as far into history as ancient Egypt, and potentially, even further back. In practice though, sadly, these old cook books were just simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into Roman times around 25BC a roman called Apicius created a few documents describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like thyme, rue and parsley. Moving on, we find a couple of interesting recipe books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that appears on menues today, but instead accounts of the types of meals enjoyed by the upper classes of the time. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices like basil and rosemary. The introduction of these new tastes led to an increase in recipe books, some of which are kept safe in private cookery archives. During the following few centuries, the upper classes competed with each other to lay on the most exotic meals, and because of this the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cookbooks were in high demand, mostly due to higher levels of literacy, people having increased spare time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chickpea & Green Bean Salad recipe.
