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.
Provided by Cookie16
Categories Beans
Time P1DT2h20m
Yield 9 serving(s)
Number Of Ingredients 13
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 (or less, see description note above).
- 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 (or chop as finely as you possibly can). 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, remove the lid and let some boil off. If you run out of liquid, add a bit more.
- Sprinkle with more salt, additional thyme or more olive oil and serve.
Nutrition Facts : Calories 368.3, Fat 16.1, SaturatedFat 2.1, Sodium 1847.6, Carbohydrate 44.9, Fiber 12.1, Sugar 8.5, Protein 13.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lola Rawson
[email protected]This dish is a great way to use up leftover chickpeas.
kuku king
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Abd Al Rahman Alfasfous
[email protected]This is a great recipe for a potluck or party.
Elsie Chafilwa
[email protected]I made this dish for my family and they all loved it.
daser FF
[email protected]I love that this recipe is so versatile. You can easily add or remove ingredients to suit your taste.
Fiter Dider
[email protected]This dish is healthy and flavorful. It's a great way to get your daily dose of vegetables.
maeve
[email protected]I'm not a vegetarian, but this dish is so good that I don't miss the meat.
Md Saikot Islam
[email protected]I served this dish over rice and it was a perfect meal.
Kamran Abbasi
[email protected]I added a diced red bell pepper to the dish and it gave it a nice sweetness.
Mansur Abeduleqani
[email protected]I didn't have any thyme so I used rosemary instead. It was still delicious.
shahmeer butt
[email protected]I followed the recipe exactly and the dish turned out perfectly.
Yusuf
[email protected]This recipe is a keeper. I'll definitely be making it again.
Leslie Putman
[email protected]I made this dish for a party and it was a hit! Everyone loved it.
Akhona Makhunga
[email protected]This is a great weeknight meal. It's easy to make and the ingredients are all things I usually have on hand.
MD Tonmoy
[email protected]I'm not usually a fan of chickpeas, but this recipe changed my mind. The sauce was so good that I could have eaten it on its own.
David Thomson
[email protected]This dish was absolutely delicious! The chickpeas were perfectly cooked and the sauce was flavorful and aromatic. I loved the combination of chili, garlic, and thyme.