Part 2 of recipes by Nigella Lawson. This serves as a great healthy side dish. The chickpeas do have to be soaked overnight, otherwise it a a quick dish.
Chickpeas with Chili, Garlic, and Thyme
- 18 ounces dried chickpeas
- 2 tablespoons flour
- 2 tablespoons salt
- 2 teaspoons baking soda
- 1 onion, halved
- 6 sprigs of thyme
- 1/4 cup olive oil
- seas salt
- 1 red chili pepper
- 1 onion
- 2 large cloves of garlic
- leaves from 4-5 sprigs of thyme
- 1/4 cup of olive oil
- extra virgin olive oil
- Make a paste with the flour, salt and baking soda with some cold water and add to the dried chickpeas. Add enough cold water to cover generously and let it soak overnight.
- Drain and rinse the chickpeas under cold water. Place in a saucepan with enough cold water to cover. Add the halved onion, sprigs of thyme, and olive oil. Bring to a boil, lower the heat and cover. Simmer for an hour and a half or until tender.
- Uncover, salt to taste and reverse about 2 1/4 cup of cooking liquid. Drain the chickpeas and remove the onion and thyme sprigs. Set aside.
- Add the roughly chopped and seeded red chili pepper, onion, garlic, and thyme leaves to a food processor. Process to a pulp.
- Add oil and the chili pulp to a pan , sprinkle with salt and cook for about 10 minutes or until soft. Add the chickpeas and coat. Add half of the reserved liquid, cover and cook for a few minutes more. If dry add more of the reserved liquid.
- Place in a bowl and drizzle with extra virgin olive oil and some thyme leaves.