ETL Friendly Afghan recipes

These are great summer recipes, but pretty much all of the ingredients are "to taste," so it may require some experimentation. My Afghan friends have taught me to make these dishes and I tried them out on my sister and her friend with great success. All veggies & beans, no oils added. You can adjust the amount of hot pepper you use to make it more/less spicy.

Shoor Nakhoot (chickpea and potatoes with chutney)
First, make the chutney (which can also be used as a sauce/dip for other things if you choose). Combine in a food processor:
-fresh cilantro (maybe one cup?)
-jalapeno pepper (I used one, seeded)
-white or apple cider vinegar (several TBS - add until the consistency is correct)
-garlic (I used 2 large cloves, it was pretty garlicky)
-a little salt (if you desire, I just put in a pinch)
Process it all until it is a saucy consistency. It will still have pieces of cilantro leaves, etc., in it.

Peel and chop one large potato so that the pieces are approximately the same size as chickpeas. Boil until they are tender but not mushy (you don't want them to fall apart). Rinse, drain, and chill until they're room temp or colder.

Rinse and drain 2 16-oz cans of chickpeas. Stir the chutney into the chickpeas and stir in the chilled potatoes. Let chill in the refrig for 1-2 hours to let the flavors blend. This makes a very tasty summer salad to be eaten with lettuce or a chopped salad (I will post the chopped salad recipe later).

Mon. Jul 6, 10:20am

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