A mild and soft fresh goat cheese, jban, is one of the rare cheeses produced in Morocco. If you are not keen on raw garlic, you can leave it out.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are blackened and blistered all over. Alternatively—and more easily—roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
Step 2
To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut them lengthwise into thin ribbons.
Step 3
Drain the chickpeas. Dress them with a mixture of 3 tablespoons of olive oil, the lemon juice, salt, and pepper, 2 crushed garlic cloves, and about one-third of the oregano; mix well, then gently mix with the peppers.
Step 4
Mash the goat cheese with the remaining crushed garlic clove, the last tablespoon of olive oil, and the remaining oregano, and shape it into a mound on a serving plate. Arrange the peppers and chickpeas in a ring around it.
