Libyan Marinated Chickpeas Recipe #367988
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.
by KateL
1¼ hours | 15 min prep
SERVES 6 -8
- 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
- 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.
- 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.
- Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.
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5 stars