Chef Hassan Musselmani, one of two Detroit-area chefs to compete on this season's 'Hell's Kitchen' with Gordon Ramsay, dropped by Fox 2 to share one of his favorite recipes: fresh green chickpea poblano.
1 cup fresh green chickpeas
1 large poblano pepper, charred and peeled
1/2 a bunch of cilantro
1/2 lime 1 tablespoon of butter 1 teaspoon sumac
Salt and pepper to taste Pinch of cumin 2 teaspoons labne or sour cream
Char the poblano pepper until the skin separates, then place in a bowl and cover until cool enough to
handle, then peel. Place the butter in the pan with the onion, garlic, and fresh green chickpeas.
Add salt, pepper, sumac, cumin and sauté until peas are tender.
Set aside and let cool.
Once peas are cool, place in a blender with the poblano, labne or sour cream, cilantro, lime juice and
A couple teaspoons of water may need to be added for desired consistency.
Salt and pepper to your taste.
Learn more about Chef Hassan at his website