Normally I can’t squeeze enough lemon or sprinkle enough vinegar over these sorts of salads, but I really like these chickpeas without any acid. This sauté is great day-old, too, though the color of the herbs dulls after a night in the fridge.
Total Time
8hr 30min
4.7
3 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
Chickpeas
•
2 1/4
cups
Dried Chickpeas
•
3
Tbsp
Salt
•
16
cups
Water
•
1
Onion
, halved, peeled
•
1
sprig
Fresh Thyme
•
1
clove
Garlic
, crushed
•
1
Bay Leaf
Sauté
•
4
Tbsp
Pine Nuts
•
3
Tbsp
Extra-Virgin Olive Oil
•
1
clove
Garlic
, minced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/3
cup
Thinly Sliced
Fresh Basil
•
to taste
Fresh Parsley
, minced
Cooking Instructions
1.
Dissolve Salt (3 Tbsp) into the Water (16 cups). Add Dried Chickpeas (2 1/4 cups) and soak for 8 to 24 hours.
2.
Drain and place in a pot with Onion (1), Fresh Thyme (1 sprig), Garlic (1 clove), Bay Leaf (1) and more salt.
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.
4.
Toast the Pine Nuts (4 Tbsp) 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.
5.
Place Extra-Virgin Olive Oil (3 Tbsp), 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).
6.
Add pine nuts, Fresh Basil (1/3 cup) 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.
7.
Season to taste with additional Salt (to taste) and Ground Black Pepper (to taste) then serve with rice or bread.
Author's Notes
For a more "impromptu" meal, simply use canned chickpeas (recipe calls for 4 cups).
If you have leftover cooked chickpeas, store them in the fridge in their cooking liquid.
Nutrition Per Serving
CALORIES
270
FAT
17.8 g
PROTEIN
6.7 g
CARBS
23.3 g
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