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Libyan Marinated Chickpeas

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Ingredients

Adjust Servings:
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

Nutritional information

281.4
Calories
183 g
Calories From Fat
20.4 g
Total Fat
3.1 g
Saturated Fat
55.3 mg
Cholesterol
338.6 mg
Sodium
20.1 g
Carbs
3.9 g
Dietary Fiber
0.2 g
Sugars
5.2 g
Protein
94g
Serving Size

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Libyan Marinated Chickpeas

Features:
    Cuisine:

    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 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.

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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 , 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 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 , 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


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Allow to Come to Room Temperature Before Serving and Just Before Serving Sprinkle Over With the Remaining Parsley.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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