2 cups dried chickpeas, soaked in cold water overnight and drained
1 small carrot
1 celery rib
1 small onion, halved
1 small fennel bulb, halved
5 garlic cloves
3 thyme sprigs
1 bay leaf
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 preserved lemon—pulp discarded and peel finely chopped
2 tablespoons fresh lemon juice
How to Make It
In a saucepan, cover the chickpeas with water. Add the carrot, celery, onion, fennel, garlic, thyme, bay leaf and 1/4 cup of the olive oil. Bring to a simmer, cover and cook over low heat until the chickpeas are tender, about 1 hour. Let the chickpeas cool in the liquid to room temperature, then drain, reserving 3/4 cup of the cooking liquid. Discard the vegetables and herbs.
Set aside 1/2 cup of the chickpeas. In a food processor, puree the remaining chickpeas with the reserved 3/4 cup of cooking liquid and the remaining 1/4 cup of oil. Season with salt and pepper. Scrape the puree into a large bowl, stir in the parsley, preserved lemon peel, lemon juice and the reserved 1/2 cup of chickpeas and serve.
One Serving 241 cal, 11 gm fat, 1.2 gm sat fat, 28 gm carb, 8 gm fiber.
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