Moroccan Chickpea Salad with Ras El Hanout Spicemix

             Salads are so versatile that it can be whipped up with anything and everything. This chickpea and barley salad is Moroccan inspired one. Everything about this salad is influenced by North African Cuisine especially the Moroccan culture.

           Bursting with health benefits, chickpeas and barley make an awesome combination.  Chickpeas are a boon to heart patients. Both are extremely rich in dietary fiber, protein, zinc and iron. It is very low in cholesterol which helps the blood to flow smoothly through the veins.

           Regular consumption of barley reduces the risk of developing gall stones, childhood asthma and diabetes.

            It contains selenium which helps prevents colon cancer more prevalent in developed western countries. It plays important role in repairing damaged cells of the body and thyroid function.

           The salad in itself is quite delicious but the addition of  "Ras El Hanout Spice Mix" which add a new layer of flavour to the salad.

For the salad:
Pearl barley: 100 gms.
Chickpeas [cooked]: 100 gms.
Vegetable stock cube: 1.
Dried apricots: 6-8
Olive oil: 2 tsp.
Zest and juice of 1 medium orange.
Water: 3 cups.
Salt: to taste

For garnish:
Pistachio : a handful.
Saffron threads: 1 pinch.
Whole coriander leaves: a handful.

1.Wash and soak the barley for 1 hour in hot water. Discard the water after 1 hour.
2.Add 3 cups of fresh water and vegetable stock cube. Simmer until the barley is cooked which will probably take 30-40 minutes.

3.Meanwhile chop the apricots. Mix the orange juice, zest of the orange and olive oil to together and keep aside.
4.Once the barley is cooked, remove from flame and discard the remaining liquid. Run cold water through it and drain well.
5.In a large bowl mix the cooked barley, chickpeas, apricots, salt and the orange olive oil mix.

Keep aside.

Ras El Hanout Spice Mix

           The word literally translate to "top of the shop" meaning the best seller of the spice vendor. Only the best of ingredients go into making this spice blend.
           The ingredients is more or less similar to the "Garam Masala and Sambhar powder" which is an integral part of Indian cuisine.

           Every household in India has a different way of making these powders with  different proportion of ingredients. The same applies to the ras el hanout mix.

           In some version as many as 30-40 ingredients are added. In some versions whole spices are ground to a blend when needed and in some others ground spices are added and stored in air tight containers.

           This spice mix literally oozes with flavours synonymous "Middle Eastern Cuisine" and can be used to flavour meats, vegetables, coucous and salads.

           I had all the powders in hand and the blend was ready in 2 minutes. This is the basic recipe to which a whole lot of other ingredients can be added of your choice like cloves, all spice, mace etc.

Ginger powder:  2 tsp.
Coriander powder: 2 tsp.
Cumin powder: 1 tsp.
Red chilli powder: 1 tsp.
Cardamom powder: 1/2 tsp.
Cinnamon powder: 1/2 tsp.
Tumeric: 1/2 tsp.
Pepper powder: 1/2 tsp.
Nutmeg powder: 1/4 tsp.

Mix all the powders and keep aside.

To assemble the salad:
1.Add the spice mix and chopped coriander leaves to the salad and mix well.
2.Sprinkle with chopped nuts and saffron threads.

Serve immediately.

Note: The salad can be prepared with just chickpeas or with the addition of other wholegrains. Pine nuts can be added instead of pistachio and dates instead of apricots.

Sending this to Salad Spread by my dear friend Anamika.

Iftar moments hijri 1432 by Umm of Taste of Pearl City, Iftar nights by Jabeen , "Healthy fiber and Protein rich Wholegrain by Anu .

Also sending Hot and Cold Bean Salad in Lettuce Cups and Tropical Fruit Salad with Ginger Lemongrass Syrup to Anamika's event.

Enjoy...

Scribbled by Reva