Preparation:
1. Pick over dried chickpeas. Rinse and soak overnight in cold water with 1
t salt. Drain and rinse. Place chickpeas in a medium saucepan and cover by
several inches with fresh water. Bring to a boil and skim off any foam.
Turn heat down to medium and simmer until tender, 35 to 45 minutes. Ten
minutes before chickpeas are done, add 3/4 t salt. Remove from heat; let
cool in cooking liquid for about 1 hour.
2. If using cumin seeds, toast in a dry pan over medium-low heat until they
release their aroma, about 2 minutes. Let cool and grind to a powder in a
spice grinder. Set aside.
3. Chop together 1/2 t salt, the garlic, and 1/2 t olive oil to form a
paste. Add chiles; chop to combine. Transfer to a small bowl and add
remaining oil.
4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine with
1 t chile mixture, or to taste. Add olives, cumin, lemon juice, and salt
and pepper to taste. Refrigerate until ready to serve. The salsa can be
made 1 day ahead (return to room temperature before serving).
5. Just before serving, coarsely chop arugula and toss with salsa. Serve as
a condiment with lamb or chicken. |
