by Babette's Feast
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Babette's Feast's Notes:
Expand3 cups cooked chickpeas Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 orange – juice freshly squeezed Ask a question about this ingredient
2 oranges to peel and segment Ask a question about this ingredient
1/2 cup fresh pomegranate seeds Ask a question about this ingredient
1/2 cup Feta cheese in small cubes Ask a question about this ingredient
1 medium sweet onion Ask a question about this ingredient
1 tablespoon Extra Virgin Olive Oil Ask a question about this ingredient
12 fresh mint leaves Ask a question about this ingredient
1/3 cup toasted pine nuts Ask a question about this ingredient
20 fresh grapes with no seed and cut in half or dried raisins Ask a question about this ingredient
1 cup Greek Youghurt Ask a question about this ingredient
2 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
4 tablespoons orange juice (left over from the segmentation of the oranges) Ask a question about this ingredient
3 teaspoons Lebanese sumac Ask a question about this ingredient
1 teaspoon curry powder Ask a question about this ingredient
1 teaspoon fresh ginger juice Ask a question about this ingredient
Wash the chickpeas, discard any debris. Put in a bowl, cover with cold water and let sit 12 hours.
Ask a question about this stepPut a pot with water to boil, add the chickpeas and the bay leaves and cook covered until almost al dente. Add salt and cook another 10 minutes – it’s better to leave them whole then to have the chickpeas overcooked. Drain, discard the bay leaves and set aside to cool.
Ask a question about this stepJuice the orange and set aside.
Ask a question about this stepPrepare the orange segments: Cut the orange top and bottom as much as you need to get to the fruit. Rest the orange on one of the cut sides and with a sharp knife remove the peel and rind so you can see the orange with no skin. Hold the orange in one hand, over a bowl to collect the juices, and with the other cut through each membrane on the left and the right so you end up with orange segments free of any peel or rind. Remove any stones attached and set aside in another bowl. Squeeze the left over orange skin in your hand and collect the juice.
Ask a question about this stepWash, dry and cut the grapes in half removing any seeds.
Ask a question about this stepLightly toast the pine nuts in a frying pan over medium low heat. As soon as they are light brown, remove and set on absorbent kitchen paper.
Ask a question about this stepThinly slice the onion and sauté it in a pan with the olive oil until just translucent. Add the orange juice and the grape halves until almost all liquid is reduced. Allow to cool.
Ask a question about this stepIn a bowl, add the chickpeas, the onion and grapes and part of the creamy sauce and mix well. Add the feta cheese, pine nuts, pomegranate seeds (leave some for garnish), orange segments (leave some for garnish) and half the mint leaves and mix gently so not to break the orange segments. Transfer to serving bowl or dish and garnish with orange segments, coriander leaves and sprinkle with a few pomegranate seeds and a little sumac.
Ask a question about this stepFor the creamy sauce
Ask a question about this stepPeel, grate and juice the ginger. Add to a bowl. Add the orange juice, the salt, curry and sumac and stir well. Add the Greek yoghurt and whisk. Lastly add the olive Oil and whisk to a creamy sauce. Check the seasoning.
Ask a question about this stepCan be eaten warm or cold and goes well with white meats. Serve some creamy vinaigrette on the side.
Ask a question about this stepJust made this salad and it is absolutely delicious! Next time I'll pair it with some grilled chicken.
Miranda is an editor at Food52.
Thank you evey, so glad you liked my recipe.