Alex pulled this recipe out of a Michael Chiarello cookbook a few years ago, and we’ve been making it regularly ever since. Fortunately, he’s also posted the recipe on his web site so you can grab it. It’s definitely one of our favorites. It’s good for a side dish at a barbecue, and even better as a snack to leave in the fridge, as the flavors keep mixing an intensifying.
This recipe serves four people at 78 cents per serving.
It couldn’t be easier to make: chop your garlic, celery, onions and parsley, then put them in a bowl with the chickpeas and mix. A few notes: I usually take it easy on the red onion at first, adding more if necessary, as I think the red onion can become a little overpowering. Also, for the minced Calabrian chiles, we generally just use some hot sauce like Cholula or some ground dried red Pequin chiles. And for the champagne vinegar, we generally substitute white wine vinegar. Finally, 6 tablespoons of olive oil strikes me as a lot for 2 cans of chickpeas, so again, I’d start with less and add more if you think it’s necessary. Keep in mind these sorts of things are really suggestions, so make it work for you. I usually put in way less oil and a bit more vinegar than in the recipe to give it some bite.
hey,in India we make something similar.Instead of vinegar,try squeezing lemon,adding coriander (cilantro),tomatoes and cucumber.sprinkle some indian sour masala over it!
That sounds good, manasi. What’s it called?