CL addict
07-13-2005, 02:35 PM
This is really a cut above your average chickpea salad. I tried it because I love pepperoncini!! (Esp. from Trader Joe's.) I left out the celery and parsley (personal pref) and doubled the pepperoncini.
I did lemon juice and zest "to taste" rather than what's called for, and used half the oil. This tastes really great after a night in the fridge, because it sort of "makes its own gravy" with all the wonderful flavors. (Sorry if recipe looks funny, I don't have Mastercook and just snatched it from the website.)
LEMONY CHICKPEA SALAD
ACTIVE TIME: 20 MIN
TOTAL TIME: 2 HRS 20 MIN PLUS OVERNIGHT SOAKING
SERVES: 8
Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.
ingredients
2 tablespoons pure olive oil
1 yellow onion, quartered
2 carrots, halved
1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced
1 pound dried chickpeas, soaked overnight and drained
4 rosemary sprigs and 4 thyme sprigs, tied together with string
Kosher salt and freshly ground pepper
1 medium red onion, finely chopped
1/2 cup red wine vinegar
Finely shredded zest and juice of 1 lemon
2 garlic cloves, very finely chopped
1 teaspoon finely chopped rosemary
1/2 teaspoon dried oregano
1 1/2 teaspoons finely chopped peperoncini
1 cup extra-virgin olive oil
3/4 cup finely chopped flat-leaf parsley
directions
In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
MAKE AHEAD The chickpea salad can be refrigerated overnight. Add the parsley just before serving.
I did lemon juice and zest "to taste" rather than what's called for, and used half the oil. This tastes really great after a night in the fridge, because it sort of "makes its own gravy" with all the wonderful flavors. (Sorry if recipe looks funny, I don't have Mastercook and just snatched it from the website.)
LEMONY CHICKPEA SALAD
ACTIVE TIME: 20 MIN
TOTAL TIME: 2 HRS 20 MIN PLUS OVERNIGHT SOAKING
SERVES: 8
Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.
ingredients
2 tablespoons pure olive oil
1 yellow onion, quartered
2 carrots, halved
1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced
1 pound dried chickpeas, soaked overnight and drained
4 rosemary sprigs and 4 thyme sprigs, tied together with string
Kosher salt and freshly ground pepper
1 medium red onion, finely chopped
1/2 cup red wine vinegar
Finely shredded zest and juice of 1 lemon
2 garlic cloves, very finely chopped
1 teaspoon finely chopped rosemary
1/2 teaspoon dried oregano
1 1/2 teaspoons finely chopped peperoncini
1 cup extra-virgin olive oil
3/4 cup finely chopped flat-leaf parsley
directions
In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
MAKE AHEAD The chickpea salad can be refrigerated overnight. Add the parsley just before serving.