How to Make Warm Chickpea Salad with Cherry Tomatoes, Preserved Lemon and Fresh Coriander Leaves

Chickpeas are a healthy and delicious food found in recipes from many different cultures.

Warm chickpea salad with cherry tomatoes, preserved lemon and fresh coriander leaves is a very simple, easy to prepare salad that relies on high-quality fresh ingredients to create a wonderfully complex flavor. Warm chickpea salad makes a wonderful first course before a Moroccan or Middle Eastern meal. Served with a loaf of crusty French bread with extra virgin olive oil and aged balsamic vinegar and a glass of full-bodied red wine, warm chickpea salad makes a light but filling meal by itself.

Things You'll Need

• 14 oz. canned chickpeas, drained
• 2 tbsp. sunflower oil
• 1 white onion, chopped
• 1 garlic clove, crushed
• 1 lb. quartered cherry tomatoes
• 1 tsp. ground cumin
• 1 ½ cups vegetable stock
• ½ preserved lemon
• 2 tbsp. chopped fresh coriander leaves (also called cilantro)

Instructions

1. Heat the olive oil in a large, heavy-based saucepan; fry the onion and garlic over medium heat for 7-8 minutes.

2. Add the chickpeas, tomatoes, cumin and vegetable stock. Bring to a boil, then reduce the heat to low. Simmer for 35-40 minutes or until the chickpeas are soft and tender and most of the liquid has disappears.

3. Cut the skin and pith from the preserved lemon and slice the peel into very thin strips. Add it to the chickpea mixture and cook for 2-3 more minutes.

4. Transfer the warm chickpea salad to a large serving bowl and garnish with the chopped fresh coriander leaves. Serve immediately while warm, or cover and chill.

Resources

• The Food Network: Recipes and Cooking
• Gourmet: Recipes and Menus