Chickpea Salad From The Turkish Cookbook

• 1 cup dried garbanzo beans, soaked overnight (garbanzo beans)
• 1/4 cup olive oil
• onion, sliced into crescents
• 2 garlic cloves, roughly chopped
• 1 small red bell pepper, sliced into crescents
• 2 sun-dried tomatoes, finely sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried chili pepper flakes (red pepper)
• 1 teaspoon ground sumac
• 2 tablespoons lemon juice
• 1/2 bunch flat leaf parsley, finely sliced
• 6 fresh basil sprigs, finely sliced

1. Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl.
2. Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve.
3. Buy the Book:
4. https://www.amazon.com/gp/product/0714878154.

garbanzo beans, olive oil, onion, garlic, red bell pepper, tomatoes, ground cumin, dried chili pepper, ground sumac, lemon juice, flat leaf parsley, fresh basil sprigs

Taken from www.food.com/recipe/chickpea-salad-from-the-turkish-cookbook-538706 (may not work)