Chickpeas are probably my favorite bean. Although it’s hard for me to play favorites. I threw this together tonight for a potluck. I had planned to make a Sardianian chickpea salad that I had saved the recipe for, but I was in a rush and didn’t want to start up my computer to find it. What I made ended up being more similar to foul madamas, which is something I love to get from my favorite Mediterranean restaurant.
1 c dried chick peas, soaked and then cooked (I think this works out to about two small cans’ worth…)
4 cloves garlic, crushed or diced
1-2 tbsp olive oil
a few sprigs of fresh lemon thyme
1-2 bay leaves
1 large ripe tomato, chopped
a handful of pine nuts
juice from 2-3 lemons
1/2 c roughly chopped fresh parsely
salt & pepper, to taste
1. In a skillet over medium heat, saute 3 of the 4 cloves of garlic in the oil. When it is just beginning to brown, add the chick peas and stir.
2. Add the tomato, thyme and bay leaves, as well as the pine nuts. When the juice from the tomato is beginning to evaporate, add the lemon juice and parsely.
3. Cook, stirring frequently, until the juice has reduced by half. Then, add the parsely and the last clove of garlic. Season with salt and pepper and cook for about another two minutes before serving.
