Libyan Marinated Chickpeas


    1 1⁄8 lbs chickpeas (1/2 kg)
    2 bay leaves
    2 hard boiled egg yolks, chopped and sieved
    1⁄2 cup olive oil
    1⁄4 cup red wine vinegar
    2 tablespoons onions, finely chopped
    3 -4 garlic cloves, chopped finely
    3 tablespoons parsley, chopped
    2 tablespoons capers
    salt, as required


    Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.
    In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight.
    Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.

Related Tags: Libyan Marinated Chickpeas, Libyan Chickpeas

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