Persian chickpea salad
People with an interest in these things like to point out that the Najmieh Batmanglij’s biggest claim to fame is being the mother of Rostam Batmanglij, the oh-so-hip multi-instrumentalist, co-writer, and producer from the rock band Vampire Weekend.
People who actually know something about these things, however, know that’s getting it around the wrong way. Rostram’s indie act — they who famously sang, “Who gives a fuck about an Oxford comma?” — lay down a terrific beat over there in New Yark, but Vampire Mom lays down an even better meal.
Najmieh Batmanglij is America’s most prolific author of books on ancient Persian and modern Iranian cooking. A number of her dishes are intricate — I’m still getting my head around those banquet recipes — but many are gratifyingly to the point and eminently suitable for times when half the world is shut down.
Her recipe for salad-e nokhod, or chickpea salad, comes in at the lockdown end. The cumin, ginger and lime add a delightfully Persian signature. This recipe for four can be served as a standalone with just pita bread and yogurt, or else as a bigger meal with something like steamed carrots along with beef or grilled chicken.
INGREDIENTS
One 8-ounce can of chickpeas, drained and rinsed (and rinsed again!)
6 tablespoons olive oil
1 tablespoon cumin seeds
1 medium onion, peeled and chopped
1 clove garlic, chopped
1/2 inch fresh ginger root, grated
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Juice of 1 lime
1 tablespoon tomato paste and 1 medium tomato, peeled and diced
2 cups fresh basil or cilantro, chopped
METHOD
1. If using dried chickpeas, place them in a saucepan, cover with water, bring to a boil, and immediately drain. Return the chickpeas to the saucepan, add 6 cups of water and bring to a boil. Reduce heat to medium and cook for 1.5 hours. Drain and set aside. If using canned chickpeas, drain and rinse and go to step 2.
2. Heat 4 tablespoons oil in a large skillet over medium heat. Add the cumin and toast for a minute. Add the onion, garlic, ginger, salt, and pepper and sautè for 5 minutes.
3. Add the chickpeas, fresh tomato, and basil. Stir well, transfer to a serving bowl, drizzle 2 tablespoons olive oil on top, and serve over a bed of green salad with flat bread.