INGREDIENTS
2 red bell peppers
8 cups cooked chickpeas
¹?³ cup chopped cilantro
¹?³ cup chopped mint
¹?³ cup chopped parsley
¹?³ cup chopped caramelized onions (optional)
¹?³ cup extra-virgin olive oil
¹?³ cup pitted and chopped Suri or Castelvetrano olives
¹?³ cup white balsamic vinegar
1 Tbsp. chopped preserved lemon
1 tsp. ground cumin
Braised lamb shoulder (recipe here)
PREPARATION
• Preheat the oven to 200 degrees.
• Char the peppers over a flame until blackened on all sides, about 20 minutes. Place the peppers in a large zip-top bag and let steam until the skins are easy to remove, about 5 minutes. Use a knife to scrape off the skin, cut the peppers in half, scrape out the seeds and remove the stems.
• Oil the baking sheet and add the peppers in an even layer. Roast 12 minutes to dry, then let cool.
• Cut peppers into strips or dice them.
• In a large bowl, stir together the peppers, chickpeas, cilantro, mint and parsley. Fold in the onions, olive oil, olives, vinegar, preserved lemon and cumin. Serve topped with braised lamb shoulder.
This article appears in April 2018.