stefania chickpeas

Chickpeas, Fresh Onions, Walnuts and Aromatic Herb Salad

Now an important food in many parts of the world, chickpeas were first grown in the Levant and in ancient Egypt. It is said that the famous Roman orator Cicero had an ancestor with a wart on his face shaped like a chickpea hence its Latin word, cicer. The ancient Romans regarded it as a food for peasants.

2 cups dried chickpeas
1 small yellow onion, coarsely chopped
2 carrots
1 celery stalk
1 clove garlic
1 yellow onion
1 sprig mint
1 sprig parsley
zest of 1 lemon
¼ cup walnuts
olive oil
1 tablespoon balsamic vinegar
salt and pepper

Let the chickpeas soak in water for 12 hours. Drain, rinse and set aside.

Coarsely chop the yellow onion, carrots, celery and garlic place in a food processor. Pulse until smooth and transfer the mixture into a skillet with a little olive oil and cook gently. When the vegetables have softened, add the chickpeas, cover with water, season with salt and cook for 40 minutes.

Drain the chickpeas, season with the sliced fresh red onion, minced walnuts, mint, parsley, lemon zest, salt, pepper, oil and vinegar. Serve.

Serves 6

This recipe is courtesy of Stefania Barzini from Folle Casseruola in Rome, Italy.

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