Moroccan Chickpea & Zucchini Salad (Africa) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for Added for WZT. Preparation time assumes that the chickpeas are canned or cooked. Ingredients:
240 g chickpeas (canned. if uncooked, soak overnight then boil until soft) |
240 g zucchini (courgettes) |
1 teaspoon garlic, minced |
10 ml lemon juice |
1 teaspoon vinegar, white wine |
2 teaspoons olive oil |
2 teaspoons honey |
salt and pepper, to taste |
1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below) |
1 teaspoon cayenne pepper |
1 teaspoon paprika |
1 teaspoon garlic powder |
1 teaspoon peppercorn, ground |
1 teaspoon cinnamon |
1 teaspoon ground cumin |
1 teaspoon fresh lemon juice |
5 teaspoons olive oil |
Directions:
1. Blanch and refresh zucchini. Combine all ingredients and toss together.
2. Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.
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