Many Sepahrdic Jews eat chick peas on Passover, and I am lucky to be one of them. If you do buy chick peas in a can for Passover, make sure it is Kosher certified for Passover.
If you are of Ashkenaz descent, then start using up your chametz chickpeas by trying this savory recipe ASAP!
To read more about kitniyot on Passover, click HERE.
This recipe is too good to pass up. It took 10 minutes to prepare, and took another 10 minutes for the family to devour it. Use more olive oil, salt, pepper,vinegar and honey if you have a lot of arugula. Serve as a weeknight tasty side dish, or as a midday main course with friends.
Makes: 4 side- or 2 main-dish servings
Time: 20 minutes with precooked beans
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon cumin seeds
- Salt and freshly ground black pepper
- 1 1/2 cups cooked or drained canned chickpeas
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- 4 cups arugula leaves
- 1 small red onion, halved and thinly sliced
- 4 hard-cooked eggs, quartered (optional)
Kosher Sephardic Passover Recipe Directions
1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.
2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.
Recipe from Mark Bittman‘s BLOG.
More books from Mark Bittman
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