One of those great, simple nourishing dishes that can be made as a self-contained dish or used as a side-dish as part of a main meal. May be served hot or cold.
Serves 4-6
Ingredients
200g chick peas (dried)
1 tbsp olive oil
1 tbsp butter
1 medium onion (finely chopped)
2 carrots (finely chopped)
1 small stick celery (finely chopped)
1 small zucchini (finely chopped)
1 medium leek (sliced into rings)
1 x 400g can tomatoes
1 tbsp tomato paste
750ml vegetable or chicken stock
2 tbsp Italian parsley (chopped)
2 tsp fresh Thyme leaves (chopped)
or 1/4 tsp dried thyme
2 bay leaves
Method:
Soak the chick peas overnight or 12 hours.
Drain the chick peas and cook in fresh water at low simmer until tender.
It should take about 1 1/2 hours.
In a saucepan with the olive oil and butter over medium heat put onion, carrot, celery, leek and zucchini. Allow to cook for about 10 minutes. Add the tomato, tomato paste and the stock.
Bring to boiling point, add bay leaves and then turn down to simmer for about 40 minutes.
Add parsley and thyme.
Finally, add the chick peas to the mixture. Serve with a spoonful of gremolata (see below).
Garnish with additional parsley and thyme leaves if desired.
Gremolata:
2 cloves garlic
(crushed and chopped finely)
4 strips of lemon rind (chopped finely)
1/4 tsp white pepper
1 tbsp olive oil
2 tbsp parsley
Method:
Place all ingredients into a bowl and mix together.
Credit: YouTube
