Libyan Marinated Chickpeas

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. 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. 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. 3

   Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.