Cooking Instructions
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Step 1
Dissolve
Salt (55 g)
into the
Water (3.8 L)
. Add
Dried Chickpeas (455 g)
and soak for 8 to 24 hours.
Step 2
Drain and place in a pot with
Onion (1)
,
Fresh Thyme (1 sprig)
,
Garlic (1 clove)
,
Bay Leaf (1)
and more salt.
Step 3
Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion.
Step 4
Toast the
Pine Nuts (35 g)
in a small skillet over low heat until light brown, about 5 to 10 minutes—watch closely to prevent burning. Transfer to a plate to cool.
Step 5
Place
Extra-Virgin Olive Oil (45 mL)
,
Garlic (1 clove)
in a large sauté pan over medium heat. When the garlic starts sizzling in the oil, add 4 cups of the cooked chickpeas and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Add pine nuts,
Fresh Basil (7 g)
and
Fresh Parsley (to taste)
and sauté for a few minutes, or until the chickpeas are heated through and nicely coated in the oil and herbs.
Step 7
Season to taste with additional
Salt (to taste)
and
Ground Black Pepper (to taste)
then serve with rice or bread.
