Chickpea and Olive Appetizer

[Guest guest]

Chickpea and Olive Appetizer

 

From " From the Lands of Figs and Olives "

 

1 cup dried chickpeas, washed and soaked overnight in 8 cups water

1/2 cup black olives, chopped

1/4 cup scallions, finely chopped

2 tablespoons finely chopped fresh coriander leaves (cilantro)

1 clove garlic, crushed

salt to taste

1/2 teaspoon paprika

1/8 teaspoon chili powder

1 tablespoon olive oil

2 tablespoons lemon juice

 

Place the chickpeas with their water in a saucepan, and bring to a boil, then

cook over medium heat for about 2 1/2 hours, or until the chickpeas are tender.

Drain; then place the chickpeas in a salad bowl and allow to cool. (Or,

substitute half a 19 oz. can of chickpeas, drained.) Add the remaining

ingredients and mix thoroughly. Serve immediately.