© Nicky Ryan
Active Time
20 MIN
Total Time
13 HR
Yield
Serves : 6

Dried chickpeas that have been soaked overnight have a much deeper flavor than canned, which can be substituted if you're in a hurry. Plus: More Vegetable Recipes and Tips

How to Make It

Step 1    

In a large pot, cover the chickpeas with water. Add the quartered onion and the thyme sprigs. Bring the chickpeas to a boil, then simmer them over moderate heat for 1 hour. Stir in 1 teaspoon of salt and simmer the chickpeas until they are tender, about 10 minutes longer. Discard the onion quarters and thyme sprigs.

Step 2    

Meanwhile, in a medium bowl, mash the garlic to a puree with 1 teaspoon of salt. Stir in the red wine vinegar, then gradually whisk in the olive oil.

Step 3    

Drain the chickpeas and add them to the bowl. Toss with the chopped celery, fennel, parsley and onion. Season with salt and pepper and serve warm.

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