Wednesday, January 7, 2009
Garbanzos might just be my favorite beans. I can't get enough of 'em- chewy, nutty, & delicious, you can certainly find a variety of ways to cook and flavor the versatile garbanzo so that it's always a fresh addition to the table. Last night, I was all too excited to utilize the Penzey's Hot Curry powder I picked up at Grand Central Market, but I wasn't in the mood for a heavy channa masala, much less the time it would take to prepare. But as all kitchen magic happens, it just took a few whisks of the spoon, and poof! Super-easy sweet & spicy chickpea salad appeared! I enjoyed the random flavor combo, and I hope you do too!
* 1 15 oz. can low sodium chick peas
* 3 plum tomatoes, diced
* 1/2 small onion, diced
* 1 clove garlic, minced
* 2 tbsp. olive oil
* 1 tbsp. honey balsamic vinegar (you could also substitute with a tbsp of honey and a tbsp white wine vinegar)
* 1 1/2 tsp. dried basil (if you can find Thai basil, this is perfection!)
* 1 tsp hot curry powder (you can add less if you can't take the heat)
* pinch of salt
1) In a large bowl, mix together chickpeas, tomatoes, onion and garlic. Set aside.
2) In a small bowl, whisk together oil, honey vinegar, basil, curry powder, and salt. Drizzle dressing over vegetables, and mix with a large spoon to coat.