Shour means "salty." This tasty snack is one of the wares sold by street vendors in the bazaars of towns and cities. The cooked chickpeas are mounded on a large platter. The customer is served with a portion of chickpeas on a small plate or in a small bowl. The mint dressing is generously sprinkled over them. A similar dish is made with red kidney beans.
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon salt
1 large sprig of mint, finely chopped
1 pinch cayenne pepper
Carefully stir in the salt. Leave the chickpeas to cool in their juices. When cooled stir carefully to coat all the chickpeas with the thickened juice.
Meanwhile, mix all the dressing ingredients together with 2 tablespoons of water. Then sprinkle the dressing liberally over the chickpeas, mix it in gently, and sprinkle with more salt, according to taste.
Ease of Preparation: Moderate
Preparation Time: 15 min
soak chickpeas overnight
Cook Time: 4 hrs
Recipe By: Helen Saberi
From: Afghan Food & Cookery
Used with permission of Hippocrene Books