spicy chickpea salad

1 tbsp groundnut oil
2 garlic cloves, crushed
1 small red onion, diced
4 tbsp red wine vinegar
0.5 tsp dried chilli flakes
0.25 tsp Salt
0.25 tsp coarsely ground black pepper
5 tbsp best extra-virgin olive oil
1 lime, juice

For the salad

400g canned chick peas
3 tbsp coriander leaves, chopped
0.5 red pepper, diced
0.5 green pepper, diced

heat a wok or large saucepan over a medium heat. Add the ground nut oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma.

add the red wine vinegar while still on the heat - cook down and stir in the chilli flakes along with a pinch of salt and pepper. Take the pan off the heat and leave to cool before adding the olive oil and lime juice.

in a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the chickpeas to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast mea

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posted by ramtops on 15 Jul 07 - 8359 views


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