Ingredients
16 oz chickpeas -- canned rinse
1 drain
1 tbsp virgin olive oil
2 large tomatoes -- chopped
1 cup cucumber -- chopped
2 tbsp onion -- minced
2 tbsp lemon juice
1 tbsp chopped parsley -- or
1 fresh mint
1 cup arugula -- or shredded
1 lettuce
1/8 tsp cumin
4 6 inch pita bread rounds halved
1 tarator sauce:
3 tbsp tahini
1/4 cup plain nonfat yogurt
1/2 tsp pressed garlic -- soaked in
1/2 tsp fresh lemon juice
Directions
PREPARATION
1. Preheat oven to 500F. 2. Roll chickpeas in 1 tbsp. olive
oil until coated. Spread on baking sheet and bake for 12 to 15 min.
or until chickpeas begin to brown. 3. In a medium bowl, mix together
tomatoes, cucumbers, onion, lemon juice, parsley, arugula and cumin.
If desired, add chopped olives, sliced radishes or cilantro. 4. To
make tarator sauce: in a small bowl, whisk together tahini, yogurt
and lemon-soaked garlic.Set aside. 5. Pack pita pockets with 1/4 c.
chickpeas, 1/2 c. tomato mixture and a drizzle of sauce. If desired,
garnish with sprinkles of paprika and chopped parsley.
PANTRY: TAHINI - Thick paste made from crushed sesame seeds. Also
used in Hummus (a creamy paste made from mashed chickpeas flavored
with garlic, lemon juice, olive oil and tahini. Usually scooped up
with torn bits of bita or raw vegetables, eaten as an appetizer.
TARATOR SAUCE - is usually served with falafel but can be used to
garnish other dishes made with chickpeas. FALAFEL - Chickepea
fritter. Cooked chickpeas, mashed, spiced and shaped into balls or
patties; usually deep fried. -----[ mcRecipe/patH.24Au96]
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NOTES : "Middle Eastern food is about vegetables. Eggplant and
tomatoes, chickpeas and lentils and about bulgur, garlic, yogurt,
parsley, olive oil, sesame seeds. All superfoods, every one!"
(original recipe's claim, "serves 4 at 281 cals; 7.8 g fat" corrected
here) Recipe By : "Middle Eastern Light" September 1996
From:
Servings: 8 servings
Prevention's Chickpeas In Pita Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written recipes as a concept can be found back into the distant past, certainly as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these old recipes were just primitive pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. During the time of the Romans a man called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs made use of many different herbs, including some familiar names like bay, mint and asafoetida. Moving our culinary historical trip onwards, there are a couple of cookery books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that is popular today, but instead descriptions of the types of food on the menues of the rich and wealthy people of the time. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an explosion in manuscripts on cooking, many of which are kept safe in academic collections. Over the next few hundred years, the powerful families of Wesstern Europe competed to lay on the most exotic banquets, and consequentially the best chefs and their recipes were at a premium. Even so, it was during the 19th century that cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, recipe publications were highly popular mostly due to better eduction, people having increased spare time and having more money to spend. The arrival of TV brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Prevention's Chickpeas In Pita recipe.
