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2 20 oz cans chickpeas or 4 1/2 cups home-cooked chickpeas [home-cooked are definitely superior, IMO] 6 scallions, trimmed and finely sliced halfway up their green sections 2 Tbsp lemon juice [I used the juice of one lemon] 3/4 to 1 tsp salt 1/4 tsp finely ground black pepper 2 Tbsp minced Chinese (or other) parsley [I used cilantro] 1 fresh hot green chili (or green pepper), minced [I used 2 jalapenos] 1/4 tsp cayenne pepper Pour contents of chickpea cans or home-cooked chickpeas into a saucepan. Bring to a boil. Drain, discarding liquid. [You can skip this step if you've just cooked your chickpeas]. In a serving bowl, combine chickpeas with the other ingredients. Mix well and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at room temperature. Source:World of the East Vegetarian Cooking by Madhur Jaffrey. Plain Text Version of This Recipe for Printing or Saving | |
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