“Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is popular street food in the region. Vendors cook the chickpeas (garbanzo beans) in a lamb stock and serve them in this fresh salad. Chickpea rolls are sold in front of bakeries and enjoyed in the early morning in homes and workplaces. This tradition is still strong in Gaziantep, Sanhurfa and Adiyaman. || Region: Adiyaman, Southeastern Anatolia”
IngredientsNutrition1 cupdried garbanzo beans, soaked overnight (garbanzo beans)1⁄4 cupolive oil onion, sliced into crescents2 garlic cloves, roughly chopped1 smallred bell pepper, sliced into crescents2 sun-dried tomatoes, finely sliced1⁄2 teaspoonground cumin1⁄2 teaspoondried chili pepper flakes (red pepper)1 teaspoonground sumac2 tablespoonslemon juice1⁄2 bunchflat leaf parsley, finely sliced6 fresh basil sprigs, finely sliced
DirectionsDrain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl.Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve.Buy the Book:https://www.amazon.com/gp/product/0714878154.
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