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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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THIS IS A SUPERB RECIPE FROM THE PHILADELPHIA JEWISH EXPONENT, PUBLISHED 3/19/2009. TRY IT YOU'LL LIKE IT Ingredients:
3 tablespoons olives or 3 tablespoons vegetable oil |
2 large onions, sliced |
3/4 cup canned chick peas, rinsed and drained |
15 ounces peas, rinsed and drained |
3 hard-boiled eggs, quartered |
1 tablespoon mayonnaise |
1 tablespoon lemon juice |
salt |
pepper |
paprika |
Directions:
1. In a large skillet, heat the oil over medium heat.
2. Add onions and cook, stirring occassionaly for 10 minutes or until golden brown.
3. set aside.
4. Place chick peas in a food processor and chop coarsely.
5. Add onions, peas, eggs, mayonnaise, lemon juice, 1 teaspoon salt, and 3/4 teaspoon pepper.
6. Pulse until coarsely chopped.
7. Transfer to a serving dish.
8. Sprinkle with paprika.
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