Posted: 29 June 2014 by David Lebovitz
I was reminded in Sicily
how good freshly dried chickpeas can be. Usually, I cook whatever I can get my
hands on, and add them to soups or make a batch of hummus.
But I don’t sit around eating them, as they are, unadorned. So when someone
asked me to taste a few from a batch of chickpeas dried by a local farm in
Sicily, that had just been cooked, I found myself dipping a spoon (yes, a clean
one each time…) back into the big bowl of chickpeas. And decided, when I get
home, to give chickpeas a more prominent place on my plate.
At the risk of sounding like the
annoying dinner guest who has lived in Europe (which I’m sure I will be, at
some point…if I’m not already), I dressed them with Sicilian olive oil and
juice squeezed from lemons that I picked myself. The organic chickpeas are from
the market in Gascony. I added hand-harvested French sea salt, and fresh mint
that I get from the Arab fellow at my market, who lets me rifle through all the
bunches at this stand to snag the best one.
Continue Reading Chickpea, Lemon
and Mint Salad...
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