Ingredients
-
1 1/8
-
2
-
2
-
1/2
-
1/4
-
2
-
3 - 4
-
3
-
2
-
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
