Comments on: Chickpea Salad with Basil and Pine nuts

By: Doreen

Doreen — Mon, 17 Jan 2011 20:27:28 +0000

I pick up a can of chilies in adobo sauce, in the Mexican isle. I puree them in my “bullet” blender.

By: Chef

Chef — Wed, 29 Oct 2008 12:01:42 +0000

Hi Joan, The chili paste I use is called Sambal Oelek and can be found in Asian sections of most supermarkets or in Asian markets. Alternatively, in a pinch, a few drops of tabasco can be used.

By: Joan

Joan — Tue, 28 Oct 2008 15:46:08 +0000

Where do I find frest chili paste?

By: Tee

Tee — Mon, 14 Jan 2008 22:36:04 +0000

Yum, yum! This is such an excellent source of a protein filled lunch, a snack, or a salad/side dish. I have been giving everyone I know this recipe as it takes such little time to make! We did not have chili paste so we added some hot sauce to the dressing and it was delicious still. I also had pureed red peppers that I added (fussy kids in my home!) and this proved to be a nice texture and ALL of my 3 children ate this dish up! Many thanks for all of your wonderful vegetarian ideas!

By: Chef

Chef — Wed, 09 Jan 2008 05:27:45 +0000

Hi Lexi, Thanks so much for writing and for asking a good question. Really the only way to get more bite out of your chickpeas is to make them from scratch. It’s really easy and well worth it. Soak the chick peas at least 8 hours or overnight. Pour off the soaking water, and drop the beans into a large pot (4-6 quarts), cover them twice over, usually 6-7 cups of water, a teaspoon of salt and bring them to a boil. Lower the heat and simmer covered about 45 minutes to an hour. Check them after 45 minutes and see if you like the texture. You don’t want them to be too undercooked or they will surely give you some problems in the ‘back end’. You’ll have a good four-five cups of beans, so use them quickly or freeze half. They can sour a bit within a week or so. Let me know how it goes! take care. Toni

By: Lexi

Lexi — Sat, 05 Jan 2008 14:57:45 +0000

My mom is Christine. She wrote to you a couple of times. She is probably going to use all your recipes. We were watching you this morning. You made chickpea soup.My mom wrote down your recipe and we will probably have that for dinner. Now i’m not a fan of chickpeas, but is there a way to make them harder? Not so hard that I crack my tooth, but crunchy?

By: Chef

Chef — Mon, 02 Jul 2007 01:17:41 +0000

http://www.gourmetsleuth.com

By: Chef

Chef — Mon, 02 Jul 2007 01:13:42 +0000

By fresh chili paste I mean not dry chili flakes. My all time favorite is Sambal Oelek, which is a wonderful blend of red chili peppers, vinegar and salt. It’s very inexpensive, available in most markets in the Asian section and works really really well with just about anything you want an added kick to. Dry chili flakes will work, but they lack the tartness and tangy heat of this paste. If you can’t find it try this link below. It’s great stuff.

By: Rae

Rae — Sun, 01 Jul 2007 22:25:55 +0000

Fresh chili paste? How do I make this? I have chili powder among my spices…