Libyan Marinated Chickpeas |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Preparation time does not require time for overnight refrigeration. Ingredients:
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 |
Directions:
1. 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. 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. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.
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