© 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.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight. Rewarm before continuing.

Suggested Pairing

The rich texture of the chickpeas blends nicely with a creamy and fruity Chardonnay with hints of lemon from Australia.

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