WARM GARBANZO BEAN SALAD - SALAT E NAKHOD

By Humaira

Legumes are an easy and inexpensive source of fiber and many other nutrients. I am a great fan of garbanzo beans, also known as chickpeas. I usually use dry garbanzo beans which I soak over night and prepare in a pressure cooker. They are delicious. Unfortunately, I do find myself using canned beans more often than I care to admit. The garbanzo beans we see in American supermarkets are cream colored, round and are identified as the "Kabuli-type", they are thought to originate from Afghanistan. The "desi-type" is much smaller and irregular in shape and "Bombay-type" is dark in color.

Afghan Culture Unveiled

Afghan Culture Unveiled

When I think back to my childhood, whether it was in Afghanistan, India, Germany or the United States, garbanzo beans were an ever present staple in our meals. Many of my favorite Afghan dishes have garbanzo beans - aush, shorwa, shohla, shor nakhod, mawshawa and nakhod e tund.

I was inspired to make this recipe when I received a large batch of leeks and butter lettuce in my weekly delivery of organic vegetables. If you are not a big leek user, here is an article about cleaning and chopping leeks. Enjoy this hearty salad.

Afghan Culture Unveiled

Afghan Culture Unveiled

Warm Garbanzo Bean Salad

Salat e Nakhod

Warm Garbanzo Beans on Butter Lettuce

Salata e Nakhod

Yum


2 tablespoons olive

2 leeks, chopped

3 garlic, slivered

15 oz can garbanzo beans, drained and rinsed

1 1/2 teaspoon paprika

2 teaspoons salt

1 teaspoon black, freshly ground

1 head butter lettuce, washed, chopped and dried

2 tablespoons lemon juice

Heat olive oil in a heavy bottom frying pan on medium-high. Add leeks and garlic, saute until leeks are wilted, around 2 minutes. Add garbanzo beans, paprika, salt, and black pepper. Stir until all ingredients are mixed well and saute for 5-8 minutes until the the leeks are light brown and all moisture in the pan has evaporated.

Remove pan from heat and let it sit, 3-4 minutes. In the meantime, add lettuce to a large salad bowl, top with garbanzo beans and lemon juice. Toss. Add salt or pepper to your taste.

You may substitute spinach, arugula, kale or roasted broccoli.

Serves 6

Afghan Culture Unveiled

Afghan Culture Unveiled


Source : afghancultureunveiled[dot]com