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garbanzo beans carrot celery onion fennel bulb garlic thyme bay leaf extra-virgin olive oil kosher salt fresh ground black pepper flat leaf parsley lemon lemon juice
Viewed: 24 - Published at: 6 years agoIngredients
- 2 cups dried garbanzo beans, soaked overnight in cold water then drained
- 1 small carrot
- 1 celery rib
- 1 small onion, halved
- 1 small fennel bulb, halved
- 5 garlic cloves
- 3 fresh thyme sprigs
- 1 bay leaf
- 12 cup extra virgin olive oil
- kosher salt, to taste
- fresh ground black pepper, to taste
- 12 cup chopped flat leaf parsley
- 1 preserved lemon
- 2 tablespoons fresh lemon juice
Method
- In a medium saucepan, cover chickpeas with fresh water.
- Add carrot, celery, onion, fennel, garlic, thyme, bay leaf and 1/4 c olive oil.
- Bring to a simmer, cover, and cook 1 hr or until chickpeas are tender.
- Cool to room temperature.
- Discard vegetables and herbs.
- Reserve 3/4 cup cooking liquid, and drain the rest.
- Reserve 1/2 c chickpeas.
- Place remaining chickpeas and reserved cooking liquid in food processor with remaining 1/4 c olive oil.
- Season with salt and pepper and puree until smooth.
- Remove and discard the pulp from the preserved lemon, and finely mince the peel.
- Place lemon peel in a large bowl with pureed chickpeas, previously reserved whole chickpeas, parsley and lemon juice; stir to combine.
- Serve with toasted ciabatta or baguette.
