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
Food historians have found proof that recipes existed back into history, at least as far into history as early Egypt, and maybe even further. Interesting though that is, in the main part, these ancient cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of stone tablets in ancient Sumerian which show 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 drinkers feel `wonderful`. Later on, in Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and afters, a very modern way of dining. Aspicius also tells us how the ancient chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed to offer the most exotic meals, and as a result chefs and their recipe collections increased in prestige. However, it was during the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chickpea Salad _t_ recipe.
