jglass
New member
Libyan Marinated Chickpeas
SERVES 6 -8
1 1/8 lbs chickpeas (1/2 kg)
2 bay leaves
2 hard boiled egg yolks, chopped and sieved
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons onions, finely chopped
3-4 garlic cloves, chopped finely
3 tablespoons parsley, chopped
2 tablespoons capers
salt, as required
Soak the chickpeas overnight in cold water.
Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well. In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.
SERVES 6 -8
1 1/8 lbs chickpeas (1/2 kg)
2 bay leaves
2 hard boiled egg yolks, chopped and sieved
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons onions, finely chopped
3-4 garlic cloves, chopped finely
3 tablespoons parsley, chopped
2 tablespoons capers
salt, as required
Soak the chickpeas overnight in cold water.
Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well. In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.