Chickpeas with salsa verde
Source of Recipe
made it up based on something served in a tapas bar
List of Ingredients
- 2-3 cups dried chickpeas
- salt and pepper
- at least one bunch parsley
- small handful basil leaves
- small handful mint leaves
- 2 cloves garlic
- 2 spring onions, or half a red onion chopped
- 2-3 tbs capers
- 1/3 cup olive oil
- 1-2 tbsp dijon mustard
- Juice of 1/2 lime or lemon or equivalent red wine vinegar
Instructions
- Soak chickpeas a day or two before for 8-12 hours. Wash and cook in salted water until tender.
- If you are lazy (I was) use a food processor to chop 2/3 or so of the herbs. Hand cut the rest as fine as possible. The more you handcut the nicer the result (so long as it is finely chopped)
- Mix herbs with finely chopped capers, mustard, lime, oil, salt and pepper.
- Toss chickpeas through salsa verde
- If desired, warm slightly before serving.
Final Comments
Serve with warmed flatbreads and coconut yoghurt (consider mixing a trace of lemon zest through the yoghurt
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