Spiced Chickpea salad with Spinach
KABLI CHANA PALAK SALAAD
-Recipe from Yamuna mataji
As an alternative to spinach, try red or green Swiss chard leaves-they
are delicious. Because chard is not as tender as spinach, blanch or
steam it for a minute or two before assembling the salad.
Soaking time: 8 hours or overnight
Cooking time: (after assembling ingredients): about 2 hours
1 ½ cups (290 g) chickpeas, soaked in water
8 hours or overnight, then drained
1 teaspoon (5 ml) black mustard seeds
½ teaspoon (2 ml) celery seeds
4 table spoons (60 ml) lemon juice
6 table spoons (90 ml) olive or nut oil
Scant ½ teaspoon (2 ml) cayenne pepper or paprika
¼ teaspoon (1 ml) yellow asafetida powder (hing)
2 table spoons (30 ml) tomato paste
2 table spoons (30 ml) maple syrup or honey
½ teaspoon (2 ml) salt
¼ teaspoon (1 ml) freshly ground pepper
1 large ripe tomato, diced
1 small cucumber, peeled, halved, seeded and diced
½ of a yellow bell pepper, seeded, and diced
½ pound (230 g) fresh spinach, washed, trimmed, coarsely chopped and patted dry
This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
Place the chickpeas in a heavy saucepan with 4 cups (1 liter) of
water and simmer over low heat for 1 ½ -2 hours or just until tender.
Keep an eye on the chickpeas during the last ½ hour to prevent them
from overcooking. Drain and let cool.
2. Crush the
mustard seeds and celery seeds with a mortar and pestel. Place them in
a salad bowl with the lemon juice, oil, cayenne or paprika, asafetida,
tomato paste, sweetener, salt and pepper, and beat with a fork or wire
whisk until emulsified. Add the chickpeas, tomato, cucumber and bell
pepper. Gently toss, cover and chill for 2-4 hours. Thirty minutes
before serving, remove the salad from the refrigerator. Add the
spinach, toss, and bring back to room temperature.