Libyan Marinated Chickpeas

"Entered for safe-keeping for ZWT. From Daniel Rogov's "Libyan Cuisine - Simple but Tasty" website. Preparation time does not require time for overnight refrigeration."
 
Download
photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
1hr 15mins
Ingredients:
10
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I love chickpeas and this is a yummy way to fix them. I made the recipe last night and stashed it in the fridge until lunch today and then let it warm some. I currently have some very nice sweet onions and that is what I used. All I had to put it on is red leaf lettuce and that worked nicely. I just love the flavors and low sugar in this. What a great little dish.
     
  2. Tasted so good and hit the spot. I made a mistake though and served the mixture over watercress and unfortunately the watercress completely overpowered all the flavors in the garbanzo beans. Next time I'll be sure to serve over a less aggressive greens: baby spinach, mild spring greens, etc. I also used scallions as noted in another review. Serve at room temperature for best flavor. Reviewed for Veg Tag/July.
     
  3. This is so delicious, I'd give it 6 or 7 stars! I made as directed using high-quality extra virgin olive oil and sherry vinegar as the only substitutions. I interpreted the onions as scallions. I think this is best served on at least a bed of greens; I say that because I brought some to work today without serving on greens, and although tasty, it was not as remarkable without the backdrop. Thanks, KateL! Made for Vegetarian Recipe Swap.
     
Advertisement

RECIPE SUBMITTED BY

I love to eat yummy healthy foods!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes