2 beets, trimmed and scrubbed
2 ripe avocados
2 (15-ounce) cans chickpeas, drained and rinsed*
2 cloves garlic
Salt and pepper, to taste
Juice of 1 lemon
3 Tablespoons olive oil
3 sprigs fresh parsley, leaves chopped
1/2 teaspoon ground cumin
In a saucepan, combine the beets with water to cover by several inches.
Bring to a boil, lower the heat, and partially cover the pan.
Simmer the beets for 40 minutes or until they are tender when pierced with a skewer.
Remove the beets from the water and set aside to cool.
Meanwhile, halve and pit the avocados.
Scoop the flesh into a large bowl.
Add the chickpeas.
When the beets are cool enough to handle, quarter them, then cut them into 1-inch pieces. Add them to the chickpea mixture.
On a board, crush the garlic with a generous pinch of salt.
Transfer to a bowl.
Whisk in the lemon juice and olive oil.
Sprinkle the dressing over the salad.
Add the parsley, cumin, and pepper.
Taste for seasoning and add more salt and pepper, if you like.
Source: Adapted from Ahmad Yasin (see below); recipe featured in The Boston Globe © Copyright 2010 Globe Newspaper Company. (Posted by LuAnn for KRT).
Ahmad Yasin owns Yasin Culinary, an Arab catering company in Watertown, Massachusetts, where he conduct classes in Arab cooking. He was the owner of a Middle Eastern restaurant, Kareem, also in Watertown, which served fine Arab food from 1984 to 2000. Kareem won acclaim from culinary professionals and press alike. Yasin was awarded Zagat's Certificate of Distinction in 1999. Since he loves to share his passion for Arab tastes and textures in food, he is in the process of creating a cookbook, and enjoys teaching people how to make delicious Syrian recipes in his classes. For more information, see http://www.yasinculinary.com/index.html.