Chick Pea Salad

• 1 pound chick peas (garbanzos), soaked overnight in water to cover
• 2 cloves garlic, minced
• Coarse salt and freshly ground pepper to taste
• 1 yellow pepper
• 1 red pepper
• 2 tablespoons fennel seeds
• 2 tomatoes, seeded and chopped
• 1 red onion
• 3/4 tablespoon curry powder
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped cilantro leaves
• Chili oil (optional), passed separately

1. Drain the soaked chick peas and add fresh water to cover.
2. Add the garlic, salt and pepper and simmer the chick peas for an hour to an hour and a half or until they are tender.
3. Drain and cool.
4. Meanwhile, char the peppers, skin side toward the heat, under a broiler or on a grill.
5. Put them in a paper bag, seal them and allow them to cool a few minutes.
6. Peel off their skins and cut them into strips.
7. Toast the fennel seeds in a small frying pan.
8. Crush the seeds with a mortar and pestle.
9. Combine the chick peas, tomato, onion and crushed fennel seeds in a large mixing bowl.
10. Add the curry powder and salt and pepper to taste.
11. Add the vinegar and olive oil and mix well.
12. Garnish the chick peas with strips of red and yellow roasted peppers and the cilantro leaves.
13. Serve the chili oil separately.

chick peas, garlic, salt, yellow pepper, red pepper, fennel seeds, tomatoes, red onion, curry powder, balsamic vinegar, extravirgin olive oil, cilantro, chili oil

Taken from cooking.nytimes.com/recipes/10296 (may not work)