Saturday, June 7, 2008

Chickpea Salad

Chickpea Salad
serves 6

500g/1lb 2oz dried chickpeas,
soaked in cold water overnight
2 large carrots
1 large onion
3 cloves garlic
4 tablespoons extra virgin olive oil
1 teaspoon salt
2 tablespoons white wine vinegar
freshly ground black pepper

• Drain the beans and put in a saucepan. Cover with water and bring to the boil with the carrots, onion, garlic and 3 tablespoons of the olive oil. Simmer for 2 hours.
• Add the salt and simmer for a further hour until the chickpeas are cooked. Add water if necessary to keep them covered.
• Drain, reserving the liquid, but discarding the carrot, onion and garlic. Serve the chickpeas hot with a little of the liquid, a teaspoon of vinegar, the remaining olive oil and a sprinkling of pepper.

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