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Chickpea Salad

The spices are essential for the flavor. The chickpea salad tastes best after 1-2 days when the flavor has drawn through the salad.

400 g dried chickpeas
150 g bulgur (or rice)
150 g carrots
1 zucchini
2 onions
8 cloves of garlic
oil
salt and pepper
curry
coriander
cumin
curcuma
fresh ginger
parsley
vegetable stock

The day before, place chickpeas in water. Soak overnight.

Cook chickpeas for 40 min in fresh salt water.

Cook bulgur for 15 min in salt water. Remove water, and cook again for 10 min in fresh salt water.

Chop onions and garlic, slice carrots.

Heat oil in a big pot. Sauté onions and garlic.

Add 150 ml vegetable stock.

Add salt, pepper, and plenty of curry, coriander, cumin, and curcuma while stirring. Add carrots and boil for 15 min.

In the meantime, cut zucchini into slices. Fry in oil.

Grate ginger. Add zucchini slices and ginger.

Remove from the heat. Mix with chickpeas and bulgur.

Steep overnight. Decorate with chopped parsley.

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