I used to detest chickpeas—literally gag at the thought of them. Now, I can't get enough of them and am always looking for a way to sneak them into a meal. My daughter feels the same way. She pulls up a stool to the sink while they're draining and just starts nibbling them one by one. I have to shoo her away! Which, to me, is just one of the many reasons this recipe is a keeper.
Ingredients
- 1 pound dried chickpeas
- 1 onion, peeled and halved
- 1 lemon, halved
- 3 cloves garlic, smashed
- sea salt, to taste
- ¼ cup extra virgin olive oil
- freshly ground black pepper, to taste
- 1 bunch green onions, root ends trimmed
Instructions
- Soak chickpeas overnight, or do a quick soak in a pressure cooker.
- Add soaked chickpeas to a pot with onion, lemon, garlic and a pinch of salt. Cover with water by 2 inches, bring to a boil, and boil for 40-60 minutes, until chickpeas are tender.
- Drain and remove onion, lemon and garlic. Transfer chickpeas to a bowl.
- Heat oil in a skillet over medium-high heat, and add scallions, letting brown well on one side before turning. Remove scallions to a cutting board, and roughly chop. Add to chickpeas with the oil from the pan. Salt and pepper to taste, and toss well to coat.
Servings: 8
Note: This recipe makes quite a few servings, but these chickpeas freeze extremely well. So keep some in the fridge, and stash some in the freezer for an easy meal later on.
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