In a small skillet, toast the cumin seeds, coriander, Kashmiri red chili powder, Aleppo pepper, ground cloves over low heat for 1-2 minutes, stirring constantly, until fragrant
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By submitting this form, you consent to receive emails from Cozy Peach Kitchen Veggie Pasta Salad with Lemon Vinaigrette Ingredients 12 ounces dry rotini pasta see note #1 cup + 2 tablespoons extra virgin olive oil 1 medium shallot finely chopped cup lemon juice from 1-2 large lemons cup sliced fresh basil divided in half 2 tablespoons white wine vinegar 1 teaspoon agave syrup or honey more to taste teaspoon coarse salt teaspoon lemon zest from one lemon 1 medium English cucumber diced 1 medium orange bell pepper diced 8 ounces cherry tomatoes sliced in half 8 ounces mozzarella pearls 15 ounce can chickpeas drained and rinsed freshly ground black pepper for serving Instructions Cook pasta to al dente, according to package instructions, in well salted water
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I use to eat this salad years ago
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