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Chickpea Salsa - Martha Stewart Living

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      Title: CHICKPEA SALSA - MARTHA STEWART LIVING
 Categories: Salsas, Appetizers, Condiments, Soup/stews
      Yield: 3 Cups
 
    1/2 lb (about 1 1/4 C) dried
           -chickpeas, or 2 1/2 C
           -canned
  2 1/4 ts Salt, plus more to taste
    1/4 ts Cumin seeds or 1/2 t
           -ground cumin
      1    Clove garlic, peeled
      2 ts Extra-virgin olive oil
      4 sm Dried chiles, stemmed and
           -finely chopped, or 3/4 t
           -red-pepper flakes
    1/2 c  Oil-cured olives, pitted and
           -coarsely chopped
      1 tb Fresh lemon juice
           Freshly ground pepper
      1 sm Bunch arugula
 
  1. Pick over dried chickpeas. Rinse and soak overnight in cold water
  with 1 t salt. Drain and rinse. Place chickpeas in a medium saucepan
  and cover by several inches with fresh water. Bring to a boil and
  skim off any foam. Turn heat down to medium and simmer until tender,
  35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 t
  salt. Remove from heat; let cool in cooking liquid for about 1 hour.
  
  2. If using cumin seeds, toast in a dry pan over medium-low heat
  until they release their aroma, about 2 minutes. Let cool and grind
  to a powder in a spice grinder. Set aside.
  
  3. Chop together 1/2 t salt, the garlic, and 1/2 t olive oil to form a
  paste. Add chiles; chop to combine. Transfer to a small bowl and add
  remaining oil.
  
  4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine
  with 1 t chile mixture, or to taste. Add olives, cumin, lemon juice,
  and salt and pepper to taste. Refrigerate until ready to serve. The
  salsa can be made 1 day ahead (return to room temperature before
  serving).
  
  5. Just before serving, coarsely chop arugula and toss with salsa.
  Serve as a condiment with lamb or chicken.
  
  Martha Stewart Living/August/94  Scanned & fixed by Di Pahl
 
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