I'm way behind in making the appetizers for our Small Bites group but I'll make an effort to catch-up and make the ones I missed. I'll probably find a way to incorporate a few of the main ingredients in one appetizer.
Today's ingredient is our last of this cooking challenge and it was chosen by my blog friend Kathy (Trekcapri). Kathy wrote on her blog a cute story on how she came about choosing chickpeas. I'm glad you did, Kathy as I love chickpeas or garbanzo beans. One of my favorite Puerto Rican dishes is a delicious garbanzo and salted pork stew. I wish I could make a small version of the stew for today’s appetizer but salted pork is a forbidden ingredient in my house.
For today's Small Bite I looked for something on the healthy side after overindulging in the rich French cuisine. I chose a chickpea and olive appetizer which can be served also as an accompaniment to an entree. I made some changes to the original recipe so that I could use what I had in my fridge and pantry.
Chickpea and Olive Appetizer
Serves 4 to 6.
1 cup dried chickpeas, washed and soaked overnight in 8 cups water (I used a 15oz can of chickpeas, drained and rinsed)
1/2 cup black olives, chopped (used kalamata olives)
1/4 cup scallions, finely chopped
2 tablespoons finely chopped fresh cilantro (instead of cilantro, I added a bunch of spinach)
1 clove garlic, crushed
salt to taste
1/2 teaspoon paprika (I used smoked Spanish paprika)
1/8 teaspoon chili powder
1 tablespoon olive oil
2 tablespoons lemon juice
Place the chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender. Drain; then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of chickpeas, drained.) Add the remaining ingredients and mix thoroughly. Serve immediately.
Recipe is from "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters but I found it here.