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Chickpeas with Charmoula Vinaigrette




Source of Recipe


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Recipe Introduction


Add some onions and red peppers for crunch if you like, or serve it with whole wheat couscous. The mixture keeps well in the fridge for several days. For those who like their charmoula with a little more heat, add cayenne pepper to taste. Yum.


List of Ingredients






1½ teaspoons whole cumin seed

6 tablespoons fresh lemon juice

4 garlic cloves, minced

1½ teaspoons paprika

½ cup fresh cilantro, chopped

3/4 cup fresh parsley, chopped

Salt

Freshly ground black pepper

3 cups cooked chickpeas or two 15-ounce cans chickpeas, drained and rinsed

5 tablespoons extra-virgin olive oil

Directions: Toast the cumin seeds in a heavy-bottomed skillet over medium-low heat until fragrant, about 2 minutes. Then grind the cumin seeds to a powder in a spice grinder or with a mortar and pestle. Transfer the cumin to a medium bowl and add the lemon juice, garlic, paprika, parsley, cilantro, ½ teaspoons salt and a sprinkling of black pepper. Whisk the dressing and then add the chickpeas. Drizzle in the olive oil and stir to combine. Sprinkle with more black pepper. Taste, and add more salt if necessary. Serve warm or at room temperature.


Recipe