There is something very special about chickpeas hot from the pan, drizzled with olive oil, and only then sprinkled with salt and some lemon (not lime) juice squeezed over. The hot chickpeas release their aroma to the olive oil and the olive oil its aroma to the chickpeas. It is quite special.
My favourite way of cooking chickpeas is on the slow cooker setting of my rice cooker. Set it for 9 hours or so, and then let it sit on the Warm setting for several hours. There is no need to be precise with a slow cooker – but be sure it is a “slow” cooker, not just a “bit slower than normal” cooker. I have one of those too, in my cupboard, used occasionally.
You might also like to try Smashed Chickpeas with Broccoli and Dukkah, Chickpea Sundal (Indian Salad), or Dal Makhani. Browse all of the Chickpea recipes here and here. Explore the Bittman Salads or all of the Salad recipes here and here. Be inspired by our Autumn recipes here and here.
The slow cooking leaves the chickpeas soft and creamy. Just perfect, truly.
Simple Delicious Chickpea Salad
Take some cooked or canned chickpeas. Drizzle with olive oil and sprinkle with salt. Squeeze over lemon juice, and add chopped parsley and chopped green or red pepper.
Serve and enjoy!
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