Shour Nakhod (Chickpeas With A Mint Sauce)2014-06-10
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 2 cups chickpeas
- 1.7 litres water
- ½ level tsp salt
- Boiled patatoes
- 2 tbs water to dilute (for dressing)
- ½ tsp salt (for dressing)
- 1 large sprig of mint, chopped finely (for dressing)
- 2 pinches red pepper (for dressing)
- 4 tbs white wine vinegar (for dressing)
Soak the chickpeas in the water for several hours, or overnight.
Put the chickpeas, with their soaking liquid, in a bowl and add salt.
Bring to the boil, skimming off any froth which may form.
Boil for 10 minutes, then reduce the heat, cover the pan and simmer slowly on a low heat until the chickpeas are soft but still retain their shape and the liquid has reduced, just leaving a thickened juice in the bottom of the pan
Leave the chickpeas to cool in their juices
When cooled stir carefully to coat all the chickpeas with the thickened juice
Meanwhile, mix all the dressing ingredients together (wine vinegar, water, salt, mint and red pepper) .
Then sprinkle the dressing liberally over the chickpeas, mix it in gently, and sprinkle with more salt, according to taste.
Serve it with boiled potatoes.
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