Chickpeas With Chilli Garlic And Thyme Nigella Lawson
I got this from a nigella cookbook. the general method for preparing the chickpeas is fantastic. they come out so creamy and delicious. the seasoning for this is wonderful. feel free to change it up with different seasonings. i use one standard goya bag of dried chickpeas for this. eta - the original recipe says to cook the chickpeas for 1 1/2 hours. for me, with the fresh chickpeas i get in a store with very high turnover i aonly cook them for 25 minutes to 1/2 hour. please take this into consideration when making this.
Steps
Put chickpeas in enough cold water to cover generously along with the flour , salt and baking soda.
Leave for 24 hours.
After 24 hours drain and rinse thoroughly.
Put the chickpeas in a big pot , cover with cold water , add the halved onion , sprigs of thyme and olive oil.
Cover , bring to boil then reduce to rolling simmer.
Do not uncover for at least 1 and 1 / 2 hours.
After 1 and 1 / 2 hours check for doneness.
If done , reserve 2 cups of cooking liquid and drain the chickpeas.
Remove the thyme and onion as best you can.
Set chickpeas aside for a moment.
Chop the onion and garlic roughly and remove the thyme leaves from the stem.
Throw onion , garlic and thyme in food processor.
Whirl it to a pulp.
Heat 1 / 4 cup olive oil in large deep fry pan then add pulp mixture , sprinkle with salt and cook gently for 5 minutes.
Add the chickpeas and half the cooking liquid , cover and heat gently til everything is hot and the chick peas are soft.
If there is too much liquid , .
Ingredients
dried garbanzo beans, flour, salt, baking soda, onion, fresh thyme, olive oil, red chili pepper, garlic cloves