Chickpeas in garlic oil

Chickpeas in garlic oil

By
From
Encyclopedia of Food and Cookery
Serves
6–8

Ingredients

Quantity Ingredient
220g dried chickpeas
or 750g tinned chickpeas
125ml olive oil
4 garlic cloves, crushed
freshly ground black pepper
1 lemon, juiced
3 tablespoons parsley, chopped
salt

Method

  1. If using dried chickpeas, cover with cold water and bring to the boil, then turn off heat. Cover and leave for 1 hour. Drain, cover with fresh cold water and cook, covered, over low heat for 2–3 hours or until tender. Add a little more water if necessary to prevent sticking. Drain.
  2. If using tinned chickpeas, drain and rinse in a sieve under cold water before cooking.
  3. Heat oil in a frying pan and sauté garlic and chickpeas on medium heat until lightly browned, stirring gently from time to time. Season with salt, pepper and lemon juice. Stir in half parsley.
  4. Serve hot or at room temperature, sprinkled with remaining parsley.
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