Shour Nakhod (Chickpeas With A Mint Sauce)
2014-06-10- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Ingredients
- 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)
Method
Step 1
Soak the chickpeas in the water for several hours, or overnight.
Step 2
Put the chickpeas, with their soaking liquid, in a bowl and add salt.
Step 3
Bring to the boil, skimming off any froth which may form.
Step 4
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
Step 5
Leave the chickpeas to cool in their juices
Step 6
When cooled stir carefully to coat all the chickpeas with the thickened juice
Step 7
Meanwhile, mix all the dressing ingredients together (wine vinegar, water, salt, mint and red pepper) .
Step 8
Then sprinkle the dressing liberally over the chickpeas, mix it in gently, and sprinkle with more salt, according to taste.
Step 9
Serve it with boiled potatoes.
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