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Kosher Vegetarians and Vegan Recipes

   
 
 
 

VEGETARIAN AND VEGAN RECIPES

 
 

SPANISH CHICKPEA SALAD WITH CAPERS & ROASTED RED PEPPERS

INGREDIENTS:

         3 Red Peppers, large

         4 cups of Chickpeas, cooked

         cup of Mint, chopped

         3 Tbs. Capers, rinsed   *KOSHER*

         2 Tbs.  Lemon Juice, freshly squeezed

          tsp. Sea Salt

         2 Garlic Cloves, minced

         4 Tbs. Extra Virgin Olive Oil, divided   (Spanish)

DIRECTIONS:

1.    Preheat oven broiler. 

2.    Line a small roasting pan with aluminum foil.

3.    Place the pepper halves in the pan, cut side down.

4.    Place in the oven on the shelf closest to the broiler.

5.    Broil until the pepper skins are completely black ~ 8-15 minutes.

6.    Remove from the oven, wrap the pepper in the foil.

7.    Allow to stand for 10 minutes.

8.    Remove the foil.

9.    Rub off the skins of the peppers.

10. Set peppers aside. 

11. In a large frypan, heat 1 Tbs. oil. 

12. Add the chickpeas.

13. Cook over medium heat, stirring often, until they are all golden brown (this takes ~10 minutes).

14. Set aside to cool. 

15. Cut the peppers into wide strips.

16. Put them in a large bowl together with the pan-fried chickpeas, herbs and the capers. 

17. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil.

18. Pour over the chickpea mixture and combine. 

19. Serve immediately &/or refrigerate it for a day to get the flavors to mingle fantastically.

YIELDS:  6-8 servings.

Source: Rabbi Alan Ira Silver

 
 
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