Herbed Chickpeas

This is an improvised “how did I end up with so many herbs in the fridge?” dish. You could use other herbs in this application as well; dill would be nice.

1 1/4 c. dry chickpeas, soaked for at least 8 hours or overnight
1 large onion, chopped
4 large cloves garlic, minced
1/2 t. pepper flakes
1/2 c. curly parsley, minced
1/2 c. mint, minced
1 T. olive oil
juice of 1/2 a lemon
about 1/2 c. cooking liquid
salt and pepper to taste

Saute the onions until almost translucent, then add 2 cloves of the garlic and the pepper flakes. Place the chickpeas in the pot. Add water to cover plus an inch or so. If using a pressure cooker, bring to pressure and cook for 20 minutes. Otherwise, cover the pot, bring the beans to a boil, then reduce to a simmer. Cook until tender, which may take a couple hours.

When tender, drain the chickpeas, reserving the cooking liquid, add the remaining ingredients and toss gently to combine.

This entry was posted in Beans, Recipes, Vaguely (or more) Mediterranean. Bookmark the permalink.

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