A mother-daughter conversation on food and cooking (mostly)

Thursday, July 30, 2009

Pois Chiches

I'm sharing this recipe partly because I'm in love with the French name for chickpeas--pois chiche--and partly because it's so easy and a nice change. I use canned garbanzos often because they're versatile and nutritious. Think of this as French bean salad. It's from Mereille Johnston's Cuisine of the Sun.

Pois Chiches Marines

3 tablespoons olive oil
1 slivered onion
2 teaspoons thyme
1 clove garlic, crushed
Salt and pepper
1/2 cup dry white wine
Juice of 1 lemon
1 can chickpeas, drained

Saute the onions, garlic, thyme, salt, and pepper in the olive oil for 5 minutes. Add the wine and lemon juice and simmer 5 minutes. Then add the chickpeas, bring to a boil, and simmer 5 more minutes. Serve chilled or at room temperature.

1 comment:

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