Ingredients
1 head of garlic, papery outside husk, s removed
2 15-oz cans chickpeas, drained
1 tbsp chopped fresh basil
2 tbsp balsamic vinegar
3 medium tomatoes, cut into 1/2 dice
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
Directions
Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap
garlic in foil. In small baking dish, roast garlic until it turns
buttery soft, 30 to 40 mins. Let stand 10 mins. to cool. Meanwhile,
in serving bowl, mix chickpeas with basil and vinegar. Set aside.
When garlic is cool enough to handle, squeeze out each clove into
bean mixture. Stir well to coat beans. Toss with diced tomatoes.
Season with cumin, salt, and pepper. Serve at room temperature.
(Excessive salt?)
(Recipe from "365 Ways to Cook Vegetarian," HarperCollins, 1994)
TAUB@vaxvmsx.babson.edu From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using MMCONV)
Servings: 2 servings
Portuguese Chickpea Salad With Roasted Garlic Recipe brought to you by Recipe Ideas
Categories: Meat; Salad; Vegetable
The History of Recipes
We can trace the history of written recipes way back into the far past, in fact as far back into history as the early Egyptians, and possibly even further. In practice though, generally, these ancient cookbooks were just primitive hieroglyphic recipes for meal preparation.
During the time of the Romans a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into starters, main meal and afters, a very modern way of dining. Aspicius also informs us how the Roman cooks were skilled in the use of many different aromatic flavours, including many that are still in use today such as basil, fennel and asafoetida. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in manuscripts on food, the majority of which are now in private libraries. The arrival of TV brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Portuguese Chickpea Salad With Roasted Garlic recipe.
