Spicy Potato And Chickpea Salad
|Anchovy fillet||1 , drained|
|Olive oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|White wine||2 Tablespoon|
|Low sodium chicken stock||3 Tablespoon|
|Sherry vinegar/Red wine vinegar||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Ground red pepper||1 Pinch|
|Canned chickpeas||2⁄3 Cup (10.67 tbs), drained, rinsed|
|Potatoes||4 Medium, boiled and cut into 1-inch pieces|
|Red bell pepper||1 Large, roasted, peeled and cut into 1/4-inch-wide strips|
|Pitted black olives||4 , halved|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 1⁄2 Tablespoon|
|Chopped fresh coriander||1 1⁄2 Tablespoon|
1. In a medium-size skillet, heat the anchovy in the oil over medium heat, stirring with a wooden spoon, until the anchovy disintegrates and the oil is hot. Add the onion and garlic and cook 1 minute, tossing to coat with oil, then cover and cook 4 to 5 minutes, or until the onion is soft.
2. Add the wine and boil gently until almost all of the liquid has evaporated. Add the stock, vinegar, salt, cumin, paprika, cloves and ground red pepper, and simmer another 2 minutes.
3. Remove the skillet from the heat, add the chickpeas and potatoes, and toss gently. Add the pepper strips, olives, scallions, parsley and coriander and toss again.