It has been really busy here. I mean really, really busy. Not much time for cooking. You may have noticed. Most of my dishes lately have been very simple. Yummy, but no-fuss. And it is likely that I will be this busy for another month.
The need for simple dishes took me back to Elizabeth David today. It was a good move, taking her book from the bookshelf again. I found a Chickpea Salad.
Season the [chick]peas well with salt if they need it, pepper, olive oil, and if you like a little finely sliced onion.
Salad de Pois Chiches (Chickpea Salad)
I took Liz’s advice and made a chickpea salad by drizzling a good olive oil over chickpeas fresh from the stove, while they are still hot. This really releases the flavour of the oil (as well as a beautiful aroma). Strew with shredded ginger, green herbs, grated lemon or lime zest, lemon or lime juice, sea salt and freshly ground black pepper. You can soak and cook your own chickpeas, or use tinned chickpeas (garbanzo beans). Yum.
I was asked a while ago about chickpea skins – how you get rid of them. I don’t have a trouble with the skins, and I think that must be because of the quality of the chickpeas.
Some skins become loose during cooking, and as I pour off the water when the chickpeas are cooked, most loose skins float away with the water. The few that remain don’t present a problem. You can see one skin on the right of the photo at the top of the post.
Other Recipes by Elizabeth David
Other Chickpea Recipes