Ingredients
2 20 oz cans chickpeas or 4
1 1/2 c home-cooked chickpeas
6 scallions, trimmed and
1 finely sliced
2 tbsp lemon juice [juice of
1 one lemon]
3/4 to 1 tsp salt
1/4 tsp finely ground black pepper
2 tbsp minced chinese (or other)
1 parsley [i used cilantro]
1 fresh hot green chili (or
1 green pepper), minced [i
1 used 2 jalapenos]
1/4 tsp cayenne pepper
Directions
Pour contents of chickpea cans or home-cooked chickpeas into a
saucepan. Bring to a boil. Drain, discarding liquid. [You can skip
this step if you've just cooked your chickpeas].
Now that summer's heat is keeping our range-top and oven use to a
minimum, I thought you might enjoy this salad from Madhur Jaffrey's
_World of the East Vegetarian Cooking_. It sounds spicier than it
really is.
In a serving bowl, combine chickpeas with the other ingredients. Mix
well and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold
or at room temperature.
From: simmons@Texaco.COM (Bob Simmons) Fatfree Digest [Volume 9
Issue 13] July 3, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Chickpea Salad
Categories: Salad
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into antiquity, certainly as far into history as the ancient Egyptians, and maybe further still. In practice though, these, ancient recipes were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his works, he tells us how the roman meals were split into appetizers, main course and desserts, something we still use today. This early Roman chef recounts how the chefs of Roman times used a wide range of aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and parsley. Moving on, there are a couple of interesting recipe books dating from the 14th Century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich people of those days. Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab countries, including parsley, basil and rosemary. The introduction of these new tastes created an increase in cookery books, many of which still exist in private collections. During the following few centuries, the wealthy families of the West competed with each other to lay on the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it was during the nineteenth century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and recording the recipes of their peers. By the advent of the 1900s, cooking books were in high demand, mostly due to more people being able to read, people having more leisure time and having more money. Like it or not, the introduction of TV brought us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chickpea Salad _t_ recipe.
