Category: Salad
Cuisine: not set
2 pounds dry chickpeas
Salted water for soaking
12 cups filtered water
Fine sea salt
2 small onions peeled and left whole
12 to 15 peppercorns tied in a small piece of cheesecloth or placed in a teaball
2 fresh bay leaves twisted along their spines to crack them slightly
1 tablespoon cumin seeds
1 to 1/2 teaspoons coriander seeds
1 chile Japones (dry hot chile)
5 to 6 fat cloves garlic smashed and minced
1 pinch fine sea salt
8 scallions, whites and about 3 inches of light green finely sliced
4 to 5 tablespoons olive oil
3 lemons
Sliced sun-dried tomatoes for garnish (I use Trader Joes packages because they are moist, but you could use oil-packed, drained)
Harissa for garnish
Rinsed salt-packed or vinegar-packed capers for garnish
Moroccan-style preserved lemon wedges diced, with or without pulp, for garnish
Fresh lemon wedges for garnish
Baguettes for serving
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