Nohutlu Semizotu Salatası (Purslane Salad/Appetizer with Chickpeas) by @nerminin_enfes_mutfagi :
Ingredients: 1 bunch purslane, half bunch dill, about 2 glasses strained yogurt (turkish or greek yogurt), 2 cloves garlic, salt, 1 small bowl of cubed and fried potatoes. .
Chickpeas: 5-6 tbsp olive oil, 1 onion, 1 glass boiled chickpeas, 1 coffeespoon tomato paste, 1 tsp cumin, 1 tsp ground black pepper, salt. .
Direction: Chop the dill and the purslane. Make sure they are not too thin. Crush the garlic with a small amount of salt. Mix it with yogurt then add in the greens. Transfer the mixture in the serving plate. Mix in the potatoes too. .
For the chickpea part, cut the onion in thin slices and cut in half (like a half moon) and sautee in a pan using olive oil. Sautee over low heat until tender and pink. Throw in the boiled chickpeas. Stir in the tomato paste next. You can also add some hot paprika if you like it spicy. Add cumin and pepper and stir it well. Empty the mixture in the centre of the salad. Serve immediately.
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