Brazil

Potato

Cooked Chickpeas

Tahini

Orange juice

Olive oil

Lemon juice

Cane molasses

Ras El hanout

Turmeric

Orange zest

Chopped parsley

Chopped mint leaves

Salt

Potato and Chickpea Salad with Tahini

Comece descascando as batatas. Corte em cubos e leve para cozinhar em água com sal até que esteja macia porém sem desmanchar. Escorra, deixe esfriar e reserve.

Start by peeling the potatoes. Cut into cubes and cook in salted water until soft but not falling apart. Drain, let cool and set aside.

No liquidificador bata tahine, azeite, suco de laranja e limão e melado de cana até obter uma mistura homogêneo. Reserve.

In a blender, blend tahini, olive oil, orange and lemon juice and cane molasses until obtaining a homogeneous mixture. Reserve.

Numa frigideira aqueça levemente as especiarias até que liberem aroma. Reserve.

In a skillet, heat the spices slightly until they release aroma. Reserve.

Numa cumbuca grande adicione as batatas cozidas e frias, o grão-de-bico, o molho, as especiarias, as ervas frescas, as raspas de laranja e o sal e misture bem até todos os ingredientes estarem bem cobertos pelo molho.

In a large bowl, add the boiled and cooled potatoes, chickpeas, sauce, spices, fresh herbs, orange zest and salt and mix well until all ingredients are well coated in the sauce.

Não aqueça essa salada. O tahine irá mudar de textura ao fazer isso. Consuma sempre fria.

Do not heat this salad. The tahini will change texture as you do this. Always consume cold.

Potato and Chickpea Salad with Tahini

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