The countryside chef who showed me this dish told me that soaking and cooking chickpeas in rainwater makes them taste better. (Unless you live in a pristine environment, it’s probably not a good idea; or maybe that’s exactly the point.) Anyway, this classic salad is great warm, at room temperature, or cold. Of course the chickpeas can be cooked a day or more in advance, allowing you to make this at the last minute. The chickpeas will cook somewhat faster if you soak them overnight or boil them for a minute and then let soak for a couple of hours; but it isn’t necessary.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Drain the chickpeas if necessary and place them in a large pot with the garlic, bay leaf, and carrot; cover with cold water. Bring the water to a boil over medium-high heat; reduce the heat and simmer until done, about 2 hours.
Step 2
Drain and remove the garlic and bay leaf; stir in the shallots. Season to taste with lemon juice, salt, and pepper. Then let the chickpeas sit for a few hours or cover and refrigerate for a day or so; bring back to room temperature before serving.
Step 3
Immediately before serving, stir in the oil and parsley, then taste and adjust the seasoning.
