Chick Pea Salad
250 gm Boiled Chickpeas (canned if you like)
250 gm Potatoes
1 Medium Onion
1 Green Chilli
1 tsp Cumin
1/2 tsp Red Chilli Powder
1/2 tsp Salt
1 tbsp Sugar
1 small Lemon
Tamarind (pinch off a tiny amount to be soaked for 30 mins in half a cup of hot water)
Boil the potatoes so that they are good to eat (approx 45 mins). Peel and chop into small squares.
Chop onions, green chillis, tomato in tiny square pieces.
Mix everything together adding the salt,red chilli, sugar, cumin seeds, & lemon juice.
Sueeze the tamarind off the seeds and use a seave to drain all the water through to the salad (throw away the seeds and the thick-pulp and only use the water).
Mix everything with a big spoon and garnish with salad and mint leaves.
ps: add more chopped green chillies if you like yours hot. Enjoy!
Info: Cumin (Zeera), a major ingrediant in Indian and Middle Eastern cuisine was especially favoured by the Romans for its powerful peppery and nutty flavour. Cumin is believed to aid digestion, cure stomach ailments and is a very good source of iron.
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