Moroccan cuisine · Salads & Mezze

Chickpea and Pepper Salad

Chickpeas mixed lukewarm with roasted peppers, cumin and lemon into a filling salad.

Ingredients · for 4 servings

• 2 cans chickpeas (400 g each)
• 2 red bell peppers
• 1 red onion
• 3 garlic cloves
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1 organic lemon
• 6 tbsp olive oil
• 1 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Roast the peppers under the oven grill at 240°C for 18–20 min., then let rest covered for 10 min., peel, deseed and cut into strips.
2. Drain the chickpeas, rinse cold and drain well, rubbing off any stubborn skins with your fingers.
3. Heat olive oil in a pan, sauté the chopped garlic for 1 min., toast the cumin and paprika with it for 30 sec. until fragrant.
4. Add the chickpeas and toss over medium heat for 5 min. until they have absorbed the spiced oil and are warmed through.
5. Tip everything into a bowl, fold in the pepper strips and the onion cut into fine rings, and season to taste with the lemon juice, salt and pepper.
6. Let stand for 10 min., sprinkle with plenty of chopped parsley and serve lukewarm as a starter or light main course.