Served as starter. Vegetarian dish.

Portuguese

1 head of Garlic, Papery outside husks removed

2 (15-oz.) cans Chickpeas, drained

1 Tablespoon chopped fresh Basil

2 Tablespoon Balsamic Vinegar

3 medium Tomatoes, cut into 1/2 inch dice

1 teaspoon ground Cumin

1 teaspoon Salt

1/2 teaspoon Pepper

Preheat oven to 425 degree F. Slice 1/4 inch off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes. Let stand 10 minutes to cool. Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.

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