Chickpea Salsa

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Chickpea Salsa

 

Makes 3 cups

Serve as a condiment with lamb or chicken. To shorten

preparation time, substitute canned chickpeas for

dried, and start at Step two.

 

1/2 pound dried chickpeas(about 1 1/4 cups), or 2 1/2

cups canned

2 1/4 teaspoons salt, plus more to taste

1/4 teaspoon cumin seeds, or 1/2 teaspoon ground

cumin

1 clove garlic, peeled

2 teaspoons extra-virgin olive oil

4 small dried chiles, stemmed and finely chopped, or

3/4 teaspoon red-pepper flakes

1/2 cup oil-cured olives, pitted and coarsely chopped

 

1 tablespoon fresh lemon juice

Freshly ground black pepper

1 small bunch arugula

 

1. Pick over dried chickpeas. Rinse and soak

overnight in cold water with 1 teaspoon salt. Drain

and rinse. Place chickpeas in a medium saucepan, and

cover by several inches with fresh water. Bring to a

boil, and skim off any foam. Turn heat down to medium,

and simmer until tender, 35 to 45 minutes. Ten minutes

before chickpeas are done, add 3/4 teaspoon salt.

Remove from heat; let cool in cooking liquid for about

1 hour.

 

2. If using cumin seeds, toast in a dry pan over

medium-low heat until they release their aroma, about

2 minutes. Let cool and grind to a powder in a spice

grinder. Set aside.

 

3. Chop together 1/2 teaspoon salt, garlic, and 1/2

teaspoon olive oil to form a paste. Add chiles; chop

to combine. Transfer to a small bowl, and add

remaining oil.

 

4. Drain soaked chickpeas. (If using canned

chickpeas, rinse.) Combine with 1 teaspoon chile

mixture or to taste. Add olives, cumin, lemon juice,

and salt and pepper to taste. Refrigerate until ready

to serve. The salsa can be made 1 day ahead (return to

room temperature before serving).

 

5. Just before serving, coarsely chop arugula, and

toss with salsa.

 

 

 

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