Ingredients
- 1 pound chick peas (garbanzos), soaked overnight in water to cover
- 2 cloves garlic, minced
- Coarse salt and freshly ground pepper to taste
- 1 yellow pepper
- 1 red pepper
- 2 tablespoons fennel seeds
- 2 tomatoes, seeded and chopped
- 1 red onion
- ¾ tablespoon curry powder
- ¼ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- ½ cup chopped cilantro leaves
- Chili oil (optional), passed separately
- Nutritional Information
Nutritional analysis per serving (8 servings)
203 calories; 14 grams fat; 1 gram saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 11 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Drain the soaked chick peas and add fresh water to cover. Add the garlic, salt and pepper and simmer the chick peas for an hour to an hour and a half or until they are tender. Drain and cool.
- Meanwhile, char the peppers, skin side toward the heat, under a broiler or on a grill. Put them in a paper bag, seal them and allow them to cool a few minutes. Peel off their skins and cut them into strips.
- Toast the fennel seeds in a small frying pan. Crush the seeds with a mortar and pestle.
- Combine the chick peas, tomato, onion and crushed fennel seeds in a large mixing bowl. Add the curry powder and salt and pepper to taste. Add the vinegar and olive oil and mix well.
- Garnish the chick peas with strips of red and yellow roasted peppers and the cilantro leaves. Serve the chili oil separately.
Dining and Cooking