Snacks

sixty nine

Curried Chickpea Salad

Side dishes are one of my favorite things to make. I love seeing a plate that’s full of many different things, so I try to whip up at least two side dishes for every dinner I make, even if it’s a simple salad. This particular “salad” is more my version of a deconstructed chickpea korma, a South Asian Curry. It’s incredibly aromatic and flavorful, and goes with so much. You can serve it over rice, with naan, on a green salad, or treat it like your typical side dish and spoon a big helping onto a plate full of whatever. Live your life. One of the best things about this dish is the role the onions play. Not only do they add great flavor, being onions and all, but they also have a lot of time to soak up all those great spices until they take on a completely different flavor than if the spices were added after the onions finished cooking. Yuuuuuum.

Salad (very loosely adapted from NYTimes.com)

– 6 teaspoons olive oil

– 1 1/2 cups diced white onion

– 1 small clove garlic, diced finely

– 1 tsp. turmeric

– 1 tsp. cumin

– 1 tsp. coriander

– 1 tsp. ground ginger

– 1/2 tsp. ground cardamom

– 1 tsp. garam masala

– dash cayenne pepper (optional)

– 2 15-ounce cans chickpeas, drained and rinsed

– 1 ear of corn, cooked and cut off the cob (canned works too)

– 4 tsp. lemon juice

– 1/4-1/2 tsp. salt

– Pepper to taste

– 2 tbsp. chopped fresh parsley

Heat a large and fairly deep pan on medium. When hot, add the oil, then onion and garlic; sauté until the onions begin to brown (6 to 8 minutes) stirring periodically. Add the turmeric, cumin, coriander, ginger, cardamom, garam masala, and cayenne pepper (if using) and continue to sauté until the spices begin getting fragrant, about 3 minutes. Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes, making sure the chickpeas have softened nicely. Remove from heat and add the corn. While the salad cools, mix in the parsley. Serve slightly warm, at room temperature, or cover in plastic wrap in the refrigerator for a few hours and serve chilled.

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