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Spiced Chickpeas
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Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Sat Mar 11, 2006 9:23 am    Post subject: Reply with quote

and my favourite at the moment, also something I make when I want to feel really healthy, is a chickpea-taboule-kind-a-salad, made with couscous or more often quinoa, chickpeas, lots of parsley, finely chopped onion, cucumber, garlick, olive oil, lemon juice....for variety I use finely chopped tomato of grilled zucchini...endless possibilities.yum.
No cilantro tho!
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Joined: 17 Jan 2005
Posts: 2
Location: U.S.

PostPosted: Sat Mar 11, 2006 9:48 am    Post subject: Re: Spiced Chickpeas Reply with quote

But where, Cindy, do you find Asafetida in Brisbane ? (I'm more interested in the gum drops rather than the powder, but powder will do if nothing else can be found).

I've never even heard of the gum drop form! How do you use it?[/quote]

Very very sparingly. It's also known as the resin form.
You break/cut off a very small amount, and fry it in a little oil until it dissolves, then use that oil to flavour your dish, or do as the Roman's did and store the resin with pine nuts and use the pine nuts to flavour your dish.

I had quite some trouble finding asafoetida powder. I think I eventually found it in the Mrs Flannery's grocery ( at the 'gabba.[/quote]

Ah the every useful Mrs Flannery's... although I hadn't thought to look for asafoetida there (I get my specialty flours there, well at the Stafford one, until I can afford my own grain mill).

There may also be some specialty Indian groceries that stock it: one in the McWhirters building in the Fortitude Valley and another on Balaclava street in Woolloongabba spring to mind.[/quote]

Thanks, I'll have a hunt around. My first thought was maybe somewhere at West End, since they have all sorts of interesting little shops over there, but I haven't yet made the trek over to check them out.


Hi All,
You might like to know that asafetida is also known as Hing. I've seen it written both ways in recipes. I don't like it and just leave it out when I cook Indian food, and it hasn't seemed to matter. Give me coriander any day, or fresh curry leaves. In the US, we often call coriander leaf by its ?Spanish? name, cilantro, rather than calling both the same (leaf and seeds) which gets confusing because coriander seeds are so different, creating the dry sweet spice that they do when they are powdered or fried whole. We use a few of the Spanish names esp. here in California, although both names are used. For example: garbanzos rather than chick peas or ceci beans, or the similar gram beans of India. It's all Yum. Right?
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