I got a chance to cook with some fresh Aleppo Chili Peppers recently and cooked up a version of a recipe I had while visiting Turkey last year – a Spicy Garbanzo Bean Salad. Aleppo Peppers are grown in Syria, but are currently quite difficult to acquire because of local strife. Recipes typically call for dried Aleppo seasoning, which can be used in place of peppers like paprika or crushed red chiles, but if you can get your hands on some fresh Aleppo peppers, I believe you’ll enjoy the flavors.
They run about the same heat level as the jalapeno pepper, or just a bit hotter, at 10,000 SHU.
The dish I had in Turkey did not have Aleppo Peppers, but it did have milder fresh chili peppers. This version of the dish incorporates the Aleppo, and I love how it turned out.
Spicy Garbanzo Bean Salad with Aleppo Peppers
- 1 ounce raisins, rehydrated
- 12 ounces fresh garbanzo beans
- 4 Aleppo Peppers, chopped
- 3 cloves garlic, minced
- 6 fresh mint leaves, chopped
- 1/4 cup olive oil (plus more as needed)
- 1/4 cup champagne vinegar
- Juice from 1 lemon
- Salt and pepper to taste
- Heat a large pan to medium heat. Add olive oil with garbanzo beans and cook about 7-8 minutes, or until browned.
- Add Aleppo Peppers and cook another 5 minutes.
- Add garlic and stir. Cook about 1 minute, until fragrant.
- Remove from heat and allow to cool.
- To a large bowl, add raisins, cooled beans-pepper mixture, mint, olive oil, vinegar, lemon juice, and salt and pepper. Mix well.
- Cover and refrigerate about 1 hour to allow flavors to mingle.
NOTE: I got my fresh Aleppo Peppers from Jim Duffy at Superhotchiles.com, where you can purchase a great number of fresh chili peppers.