Sumac Chickpea Salad
1cup welled and cooked chickpeas (or canned)
1 tablespoon sumac
1 tablespoon paprika
1 Lebanese cucumber
½ red capsicum
1 tablespoon Greek yogurt
Pinch of saffron dissolved in a little water or saffron powder
Squeeze of lime
1 crushed garlic clove
Pepper and salt
1 tablespoon chopped parsley
Coat the chickpeas with the sumac, paprika, ¾ garlic clove, pepper and salt. Bake them in olive oil until a little browned.
Mix together the yogurt, saffron, ¼ garlic, pepper, salt and a squeeze of lime juice.
Cut the tomato, capsicum and cucumber in chickpea size.
Mix everything together and garnish with a little parsley.
If I could remember where I found this recipe or at least the inspiration for it I would share it with you. What I do know is that I adopted it and never let go of it again. If you need a recipe that makes something special out of an ordianry rice dish, try this…
2 cardamom pods
1 cinnamon stick
Pinch of saffron
1 cup of rice
Sun flower oil
100 gram Pistachio nuts
Cut the onion in half rings. Rinse the rice under water until the water coming out is clear.
Warm a nice layer of sun flower oil in a heave based pan, put in the cardamom, cinnamon and cloves. Let the oil suck up the perfume of these spices for a minute or two. Add the onions and caramelize them until nice and brown.
Cook water; add the rice and the pinch of saffron, cook until done.
Take out some onion of the pan to garnish. Take out the spices and pour the rice in the pan with onions. Add some cut pistachio nuts and mix together well.
Dispatch on a nice tray and top of with some caramelized onions and some more nuts. Voila, a nice and easy version on perfumed rice.