Yield: Serves 8
Chick peas are an ancient food of the Mediterranean region. In this salad, the peas are first cooked in cumin water to imbue them with a light spicy flavor and, at the same time, render them more digestible. The chick peas are then dressed in a chili-spiked lime and scallion dressing. You can increase or decrease the amount of chilies according to your taste. For a really spicy version, add a tablespoon of Harissa (page 78).
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.