Shour Nakhod (Chickpeas With A Mint Sauce)

2014-06-10
Shour Nakhod
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
  • 2 cups chickpeas
  • 1.7 litres water
  • ½ level tsp salt
  • Boiled patatoes
  • 2 tbs water to dilute (for dressing)
  • ½ tsp salt (for dressing)
  • 1 large sprig of mint, chopped finely (for dressing)
  • 2 pinches red pepper (for dressing)
  • 4 tbs white wine vinegar (for dressing)

Step 1

Soak the chickpeas in the water for several hours, or overnight.

Step 2

Put the chickpeas, with their soaking liquid, in a bowl and add salt.

Step 3

Bring to the boil, skimming off any froth which may form.

Step 4

Boil for 10 minutes, then reduce the heat, cover the pan and simmer slowly on a low heat until the chickpeas are soft but still retain their shape and the liquid has reduced, just leaving a thickened juice in the bottom of the pan

Step 5

Leave the chickpeas to cool in their juices

Step 6

When cooled stir carefully to coat all the chickpeas with the thickened juice

Step 7

Meanwhile, mix all the dressing ingredients together (wine vinegar, water, salt, mint and red pepper) .

Step 8

Then sprinkle the dressing liberally over the chickpeas, mix it in gently, and sprinkle with more salt, according to taste.

Step 9

Serve it with boiled potatoes.

Ingredients: Chickpeas
Average Member Rating

(4.5 / 5)

4.5 5 4
Rate this recipe

4 people rated this recipe

Related Recipes:
  • lubia challow

    Lubia Challow (White Rice With Kidney Beans)

  • Sabse Borani

    Sabse Borani (Spinach & Yogurt Dip)

  • sabzi

    Qorma-e-Sabzi (Spinach Stew)

  • borani kachalu

    Borani Kachalu

  • bolani1

    Bolani Katchalu (Patato Filled Turnovers)

Source : afghankitchenrecipes[dot]com
post from sitemap