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Spicy Potato And Chickpea Salad

Healthycooking's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Ground cumin 1 Teaspoon
  Paprika 1⁄4 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
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Healthy

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Average: 4.2 (15 votes)