Serve as a condiment with lamb or chicken. To shorten preparation time, substitute canned chickpeas for dried, and start at step 2.
- 1/2 pound dried chickpeas (about 1 1/4 cups), or 2 1/2 cups canned
- 2 1/4 teaspoons salt, plus more to taste
- 1/4 teaspoon cumin seeds, or 1/2 teaspoon ground cumin
- 1 clove garlic, peeled
- 2 teaspoons extra-virgin olive oil
- 4 small dried chiles, stemmed and finely chopped, or 3/4 teaspoon red-pepper flakes
- 1/2 cup oil-cured olives, pitted and coarsely chopped
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- 1 small bunch arugula
Pick over dried chickpeas. Rinse and soak overnight in cold water with 1 teaspoon 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 teaspoon salt. Remove from heat; let cool in cooking liquid for about 1 hour.
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.
Chop together 1/2 teaspoon salt, garlic, and 1/2 teaspoon olive oil to form a paste. Add chiles; chop to combine. Transfer to a small bowl, and add remaining oil.
Drain soaked chickpeas. (If using canned chickpeas, rinse.) Combine with 1 teaspoon 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 a day ahead (return to room temperature before serving).
Just before serving, coarsely chop arugula, and toss with salsa.
SourceMartha Stewart Living, August 1994