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.
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