Wednesday, February 9, 2011

Salad= Chickpea + Artichoke + Olives + Harissa

"This delightful salad is full of zesty spices, cooling herbs, and vegetables that are packed with healthy goodness! These nutrient rich treasures have stood the test of time in many cultures, both as meal staples and natural medicines. Chickpeas have been utilized in the Middle East for more than 7,000 years in soups, hummus, and a variety of stand alone entrees. They have a high protein and fiber content, and assist with digestion and blood sugar and insulin secretion. Artichokes, while a favorite among vegetables for their taste and versatility, also bring a variety of other valuable contributions, such as being among the highest ranking vegetables in antioxidants. They are packed with vitamin C and fiber, and have also been known to improve liver function. Last but definitely not least, an interesting and little known fact about artichokes is that they have been used to rid hangovers! The Caraway seed has long been used to aide in digestion. In Roman and Indian cultures, the seeds are traditionally chewed alone as a finish to the meal. Cayenne pepper is one of the most powerful boosters to the immune system. It is recommended that cayenne be taken into the diet daily when fighting a cold or flu. Garlic is one of the most productive and ‘smartest’ spices ever! It is anti-viral, anti-biotic, and anti-fungal. Garlic will not destroy your good bacteria, it recognizes and targets only the bad. Mint, lemon, and olive oil are all wonderful sources of antioxidants. Mint is a refreshing little vitamin and mineral packed herb that also has a symbolic history. Originating in the Mediterranean region, it was offered as a sign of welcome to house guests. Lemon is an understated, jewel of a fruit. Aside of being very high in vitamin C, it is commonly used as a tonic to soothe sore throats. Add a fresh squeeze of lemon to your water to flush out toxins and bad bacteria. Olive oil, the good fat folding all of this together, is one of the best things to incorporate into our diets. Rich in omega oils, and vitamin E, it is heart healthy and is believed to be the source of longevity." -Rebecca Eivens, Health and Wellness Contributor

What You Need:
Chickpeas, soaked overnight in the cooler, 3 cups
white onions, small, 2 each
bay leaves, 3 each
garlic cloves, 4 each
kosher salt, 2 tsp.
red onion, small, minced, 2 each
red peppers, roasted, 4 each
fresh mint, chopped, 1 cup
castelvetrano olives, 1 cup
artichokes, cooked, large diced 1 cup

For The Harissa Vinaigrette: 
ancho chile powder, 1 Tbs
coriander, ground, 1 tsp
caraway seeds, ground, 1/2 tsp
cayenne pepper, ground, 1 tsp
garlic cloves, minced, 4 each
kosher salt, 1 tsp
olive oil, 4 tbs
fresh lemon juice, to taste

1. Make a vinaigrette out of the
harissa vinaigrette ingredients, thin with water as needed.
2. Drain the chickpeas and rinse them. Place the chickpeas in a medium saucepan and cover with fresh cold water. Bring the peas up to a boil. Simmer the peas for 2 minutes, turn off the heat, and let them rest for 1 hour.
3. When rested, drain and cover with fresh cold water. Add the onion, bay leaves, and garlic and bring the peas back to a boil. Reduce the heat and simmer covered for about 15 minutes.
4. Add salt and cook for another 15-20 mintes, until the peas are tender. Drain.
5. Add the peppers, artichokes, olives and mint to the chickpeas.
6. When you are ready to serve, warm the chickpeas in a saute pan, dress lightly with the harissa vinaigrette. and toss quickly with arugula or any other spicy green.

*goes great with seafood and chicken