Hiltl. Virtuoso Vegetarian

SALADS
Chickpea Salad
A taste of India
Serves 4
320 g chickpeas
1 small onion, stuck with
2 bay leaves and 2 cloves
1 tsp sea salt (1)
1 tbsp rapeseed oil
2 tsp cumin seeds
1 tsp ground coriander
1 tsp mild Madras curry
powder
2 tsp turmeric
Sea salt (2)
50 ml vegetable stock
(see p. 150)
1 medium carrot
1 small onion
180 g plain yoghurt
1 tbsp freshly squeezed
lemon juice
1 tbsp mayonnaise or
almonaise (see p. 144/145)
The previous day: Pick over the chickpeas, removing any
stones, wash thoroughly, and leave to soak overnight in 1 litre
cold water.
The next day: Drain the chickpeas and fill the pan again with
fresh water. Add the onion and salt (1) and simmer until
tender. This should take about 1 ½ hours. Drain in a colander.
Heat the rapeseed oil and gently fry the cumin seeds until
they smell aromatic. Be careful not to let them burn.
Take the pan off the heat and mix in the rest of the spices.
Immediately add the vegetable stock so that the
spices do not become bitter. Stir this spice mixture into
the well -drained chickpeas and set aside to cool down.
Peel and grate the carrot. Add to the chickpeas together
with the chopped onion, yoghurt, lemon juice, mayonnaise or
almonaise and mustard. Mix thoroughly
Allow to stand for about 30 minutes to let the flavours
develop before serving.
1 tbsp mustard
Tip Chickpeas are very nutritious
because they contain
both protein and carbohydrate,
as well as supplying valuable
fibre, trace elements, minerals
and vitamins.
(Ei) / Mi / (Nü) / Sf / Zw
44 Hiltl