Chickpea Salsa
Method
Serves 4, if not more
1. Garlic paste: put together ½ teaspoon salt, garlic clove and ½ teaspoon olive oil to form a paste in a pestle and mortar. Add chilli and combine. Transfer to a small bowl and add remaining olive oil. Set aside.
2. In a medium bowl, combine chickpeas, olives and parsley. Add the garlic paste and mix well. Add cumin and lemon juice, stir to combine, and then taste for salt and pepper. Best served at room temperature, this is a great dish to make ahead. Will keep, covered in the refrigerator for 2 days. (if you are preparing it ahead of time, add the parsley just before serving)
Ingredients
500g Dried chickpeas (also known as Garbanzo beans): Soak in cold water for 24 hours, then drain and rinse. Cook in salted water until they are tender
½ teaspoon salt
1 ½ teaspoons of cumin
1 clove of garlic
2 tablespoons extra-virgin olive oil
1 teaspoon of a fresh red chilli finely chopped
½ cup black olives, pitted and cut in half
2 tablespoons freshly squeezed lemon juice
¼ cup flat leaf parsley chopped
Freshly ground black pepper and salt to taste
