LIBYAN MARINATED CHICKPEAS
Entered for safe-keeping for ZWT. From Daniel Rogov's "Libyan Cuisine - Simple but Tasty" website. Preparation time does not require time for overnight refrigeration.
Provided by KateL
Categories Beans
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.
- In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight.
- Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.
MARINATED CHICKPEAS
These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.
Provided by J. Kenji López-Alt
Categories easy, quick, weeknight, beans, salads and dressings, vegetables, side dish
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.
MARINATED CHICKPEAS
A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.
Provided by Rita Spangler
Categories Side Dish Beans and Peas
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g
MARINATED GARBANZOS (CHICKPEAS)
This is a basic dish. I made this for potlucks and picnics for something different. Cook time is cooling time.
Provided by mommyoffour
Categories Beans
Time 2h5m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients and allow to marinate in the refrigerator for at least 2 hours.
- Drain.
- Serve with toast rounds or as part of an antipasto tray.
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5/5 (26)Category Side DishCuisine AmericanTotal Time 15 mins
- In a large bowl, combine the chickpeas, red peppers, sun dried tomatoes, feta, olives, lemon zest, juice , pepper flakes and oregano. Stir to combine.
- In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper. Whisk in the olive oil. I love to use the residual olive oil from the jar of roasted red peppers (or even the sun dried tomatoes). If you don’t have enough, just use as much as you have. Or just use regular extra virgin olive oil.
- Pour the mixture over the chickpeas. Cover and refrigerate. These stay great in the fridge for about 4 days.
- These are so versatile! Every time I eat these, I like to stir in fresh cucumber and fresh parsley - as much as you wish. I will stir these in and let them sit for 5 minutes or so. Then I’ll use the chickpeas as desired - eat them as is, add them to salad, to a pita, on toast - anything!
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- In a small bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, salt, pepper and red pepper flakes.
- Pour the dressing over the chickpeas and stir. Cover the bowl and stick it in the fridge for at least 30 minutes, for best flavor. The salad keeps for up to 5 days in the refrigerator.
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- If you’re using canned chickpeas, drain and rinse. If using our Instant Pot Chickpeas, simply ensure your chickpeas are drained of excess cooking liquid and proceed as instructed.
- To a large mixing bowl add chickpeas, harissa paste, lemon juice, minced garlic, salt, maple syrup, paprika, and olive oil and stir gently to combine.
- If you’re using canned chickpeas, they’ll likely need more seasoning at this point since they weren’t seasoned on the front end (I find canned beans to be less flavorful and fresh than home cooked). If using our Instant Pot Chickpeas or another method from scratch, you likely won’t need much more seasoning. In either case, taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, harissa for heat, maple syrup to balance the heat, paprika for smokiness, or olive oil for creaminess or herbal, peppery flavor.
- You can use your chickpeas immediately, or (our preferred method) transfer to a storage container and allow to marinate for at least 1-2 hours. Marinated chickpeas will keep covered in the refrigerator for up to 1 week (depending on freshness of ingredients). We haven’t tried freezing them but suspect that they would be fine for up to 1 month.
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