Subject: Chickpeas with Lemon
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 08 2003 - 05:38:37 EDT
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FOOD FUNNY
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Thanks to "Lhadley123" for this Canadian food funny:
Sheldon, a butcher just out of trade school in Canada applies for and
gets a job skinning and cutting up the kills of local hunters. The
first project he gets is to cut up a moose to put in the freezer.
Sheldon finally gets the moose cut up and is putting it into bags and
marking them carefully with the contents: chops, rump steak, ribs,
sirloin, etc, etc. When he finishes with the stuff he knows, he is
still left with a pile of unidentifiable moose parts. At a loss as to
what to do with them, he finally puts them all into one large bag and
labels them "Moosellaneous."
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TODAY'S RECIPE
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I love these "Favorite Ingredients" themes because it gives me a
chance to share some recipes for some of my favorite things. Here is
the lineup for our week of citrus cookery:
Monday's Starter
Chickpeas with Lemon
Tuesday's Soup or Salad
Jicama and Orange Salad
Wednesday's Side Dish
Lemon Potatoes
Thursday's Entree
Stir-Fried Orange Beef
Friday's Dessert
Key Lime Pie
Serve this dip warm, cold, or at room temperature, but be sure to add
the lemon juice at the last minute to keep the flavors as fresh as
possible.
Chickpeas with Lemon
2 cups (500 ml) canned chickpeas (garbanzos, ceci),
drained and rinsed
8-12 kalamata olives, pitted and coarsely chopped
1 shallot, finely chopped
3 Tbs (45 ml) olive oil
Salt and freshly ground pepper to taste
The grated zest and juice of 1 lemon
1/4 cup (60 ml) chopped fresh parsley
Combine the chickpeas, olives, shallot, olive oil, salt, and pepper in
an electric food processor and process to the degree that you prefer -
I like it quite chunky. This may be prepared in advance and
refrigerated until ready to serve. Stir in the lemon zest, juice, and
parsley immediately before serving. Serve with toasted pita bread,
crackers, or melba toast. Serves 4 to 6.
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