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| Marinated Chickpeas
(Parve) 1/2 kg. gr. chickpeas 2 bay leaves 2 hard-boiled egg yolks, chopped and sieved 1/2 cup olive oil 1/4 cup red wine vinegar 2 Tbs. onion, finely chopped 3 - 4 cloves garlic, chopped finely 3 Tbsp. parsley, chopped 2 Tbsp. capers salt as required Soak the chickpeas overnight in cold water. Add the bay leaf and 2 tsp. 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 Tbsp. of the parsley, capers and the cooked chickpeas. Refrigerate overnight. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley. Serves 6-8. Source: Daniel Rogov, http://www.jewishvirtuallibrary.org/ Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |