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    Chickpea Salad


    Source of Recipe


    The book of Jewish Food, by Claudia Roden

    * Exported from MasterCook *

    Chickpea Salad

    Recipe By : Claudia Roden
    Serving Size : 6 Preparation Time :0:00
    Categories : Jewish, Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound chickpeas -- soaked for 1 hour
    -- or overnight
    salt
    1/3 cup extra-virgin olive oil
    juice of 1 lemon
    1 teaspoon cumin
    1/4 teaspoon cayenne pepper (up to 1/2 tsp.)
    or
    1/4 teaspoon chili pepper (optional)
    4 tablespoons flat-leafed parsley -- chopped

    Drain the chickpeas and boil in fresh water for 1 1/2 hours or until tender, adding salt when they have softened. Drain, then add the rest of the ingredients and mix well.

    Cuisine:
    "Jewish"

    Source:
    "The book of Jewish Food"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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