The Savory Way: Chick-Peas And Peppers With Pine Nut Dressing

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* Exported from MasterCook *

 

Chick-Peas And Peppers With Pine Nut Dressing

 

Recipe By : The Savory Way by Deborah Madison, page 74

Serving Size : 4 Preparation Time :20:00

Categories : Beans And Legumes Salads, Vegetable

Vegetables Salads, Dressings

Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***BEANS AND VEGETABLES***

1 cup dried chick-peas or white beans

soaked 6 hours or overnight

OR 2 15-ounce cans chick-peas

1 onion -- quartered

and thinly sliced crosswise

1 small green bell pepper

thinly sliced into pieces 2 inches long

1 clove garlic -- finely chopped

1 tablespoon virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon paprika

1 teaspoon tomato paste

1/2 lemon -- juice of

12 Nicoise olives -- pitted

OR 6 Kalamata olives

pitted and cut into large pieces

additional paprika for garnish

cilantro or parsley branches -- for garnish

***PINE NUT DRESSING***

1/4 cup bean broth if using canned chick-peas

OR milk or water

1/3 cup pine nuts

1 clove garlic

1/4 cup extra-virgin olive oil

1/2 lemon -- juice of

salt

freshly ground black pepper

2 tablespoons chopped parsley

1 tablespoon chopped cilantro

 

Makes 4 or more servings.

 

In this salad sauteed peppers and onions, seasoned with cumin and paprika

are mixed with chick-peas and dressed with a pine nut sauce. It's a

substantial and full-flavored salad, suitable in small portions for an

appetizer or as a side dish for grilled brochettes of vegetables or

meats. It also makes a filling one-dish meal.

 

To speed things along when you haven't any cooked chick-peas, this salad

can be made with rinsed canned chick-peas. White beans are also delicious

treated this way, but canned varieties tend to be a little too

mushy. Serve this salad warm or at room temperature.

 

Beans and vegetables:

 

1. Peel the onion. Quarter it and thinly slice it crosswise. Thinly

slice the bell pepper into pieces 2 inches long. Pit and cut up the olives.

 

Warm the olive oil in a skillet and add the onion, bell-pepper, garlic,

cumin, paprika and lightly salt. Cook over medium heat, stirring

frequently, until the onions and peppers are just slightly softened, about

3 minutes. Stir in the tomato paste and lemon juice and cook for another

30 seconds or so.

 

Make the pine nut dressing (directions below) and toss it with the

beans. Add the vegetables and olives and lightly toss again. Set in a

serving bowl, dust with paprika, and garnish with the leaves and branches

of cilantro or parsley.

 

Dressing:

 

Heat the broth, milk or water. Put the pine nuts in the work bowl of a

food processor and process, gradually adding the heated milk or water,

making as fine a puree as possible. Next add the garlic, olive oil, lemon

juice, and a little salt and continue to process until smooth. Season to

taste with pepper and stir in the parsley and cilantro.

 

 

 

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