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Smashed Chickpeas with Scallions
A warm salad of roughly crushed chickpeas and scallions transforms canned beans into a substantial salad with layers of textures and flavors. When grinding the cumin and fennel seeds, be sure to keep them coarse—don't pulverize them to a powder. Add a dollop of plain yogurt, soft-cooked eggs and warmed pita bread to round out the meal.
4
Servings
45 minutes
Ingredients
-
1½
teaspoons cumin seeds, coarsely ground
-
1½
teaspoons fennel seeds, coarsely ground
Directions
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01In a small bowl, stir together the cumin, fennel and 1 teaspoon each salt and pepper; set aside.
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GET DIGITAL & PRINTGenius! Initially used Kidney Beans as that is what I had in the cupboard, and exchanged the cumin with oregano for the salad I was using it for was more mediterranean style. It was so flavorful, I finished it off the next day, cold, straight out of the refrigerator. This time I've followed most of the recipe with the Fennel and 1/2 tsp cumin, 1 teaspoon whole coriander. Made it into a wrap with grated carrot, lettuce, onion and lemon, garlic, tahini, pomegranate molasses dressing with Urfa Bibir pepper. Even the teenager loved it.
I liked this, but I enjoyed it more without the lemon peel and juice. It seems like a good side with something, but I’m not sure what. I could see it in a pita with some roasted red peppers. Anyone have other ideas?