Salad with some staying power
Bell peppers are a yearround favourite vegetable, whether from Canadian farms and greenhouses or warmer lands down south.
A new cookbook uses them fully in interesting recipes from countries where heat is part of a recipe.
The book, The Chile Pepper Bible, by prolific Toronto writer Judith Finlayson (Robert Rose, $29.95), goes far beyond our familiar bell peppers, into all the hot and sweet varieties of fresh peppers and chilies and the dried seasonings, too.
Besides its 250 well-written recipes, the book is a good read on the subject of how to liven up our cuisine with cooking styles from Mexico, Europe, the Middle and Far East. There are short essays on chilies, from sweet to fiery, as Finlayson puts it.
The book is handsomely illustrated. To make this meatless recipe from the Middle East, slice the onion extra thinly. If you don’t have Aleppo pepper, use paprika seasoned with a pinch of cayenne.
FRIED CHICKPEA SALAD
Makes: 8 servings For the dressing: ¾ cup (180 mL) plain yogurt 1 clove garlic, grated into a purée 2 tbsp (30 mL) finely chopped fresh dill 2 tbsp (30 mL) fresh lemon juice ½ tsp (2.5 mL) harissa paste Salt and freshly ground pepper For the salad: 2 cups (500 mL) vegetable oil for frying 1½ cups (375 mL) or 1 can (19 oz/540 mL) cooked chickpeas, rinsed, drained, patted dry Aleppo pepper 1 small seedless cucumber (1 lb/454 g), diced 1 red bell pepper, diced 1 yellow or orange bell pepper, diced ½ red onion, sliced paper-thin 16 cherry tomatoes, halved Aleppo pepper (optional) 2 tbsp (30 mL) finely chopped flat-leaf parsley 1. To make dressing: In a small bowl, whisk together yogurt, garlic, dill, lemon juice and harissa paste. Season to taste with salt and pepper.
2. To make salad: In a heavy, 10-inch (25-cm) frying pan, heat oil over medium heat and add chickpeas in a single layer. Cook until golden, about 5 minutes. Use a slotted spoon to transfer chickpeas to paper towels to drain. Let cool. Sprinkle with Aleppo pepper. Strain oil and reserve for another use.
3. In a large bowl, combine cucumber, red and yellow bell peppers, red onion and tomatoes. Add dressing and toss well to coat. Spread on serving platter. Distribute chickpeas on top. Season to taste with Aleppo powder. Decorate with parsley and serve at once.