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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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CHICKPEAS, TOMATOES AND SWEET PEPPERS |
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Kitniyot |
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INGREDIENTS: |
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- 2 cups chickpeas, dried
- 1/2 cup extra virgin olive oil
- 2 red bell peppers, medium, stemmed, seeded /
chopped
- 1 red chili, small, stemmed / finely chopped
- 1 onion, yellow, large, peeled and chopped
- 2 garlic cloves, crushed and peeled
- 3 tomatoes, medium, cored and finely chopped
- 1 tsp. basil, fresh, chopped
- 1/2 tsp. tarragon, fresh, chopped
- 1/2 bunch parsley, fresh chopped
- Sea salt, adjust to taste
- Black pepper, freshly ground, adjust to taste
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DIRECTIONS: |
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- Place chickpeas in a medium bowl and add enough cold
water to cover by 2".
- Set aside to soak for at least 4 hours or overnight.
- Then drain.
- Place chickpeas in a medium pot, add enough cold
water to cover by 3".
- Bring to a boil over medium-high heat.
- Cover
- Reduce heat to medium
- Cook until chickpeas are tender, about 1 1/2 hours
- Drain and set aside.
- Heat oil in a heavy medium pot over medium heat.
- Add bell peppers, chilies, onions, and garlic and
cook.
- Stir often, until vegetables have softened, about 10
minutes
- Add tomatoes, basil, tarragon, half the parsley,
salt and pepper to taste.
- Cover.
- Reduce heat to medium-low, and simmer for about 30
minutes.
- Add chickpeas and simmer until heated through, about
10 minutes.
- Adjust seasonings
- Serve hot or cold
- Sprinkle with remaining parsley
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Yields: 6 servings. |
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Source:
Rabbi Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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