Chickpeaswithchilligarlicandthymenigellalawson Recipes

CHICKPEAS WITH CHILI, GARLIC AND THYME

Chickpeas with Chili, Garlic and Thyme image

Provided by Nigella Lawson : Food Network

Time P1DT20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

About 3 cups (18 ounces) dried chickpeas
2 tablespoons all-purpose flour
2 tablespoons salt
2 teaspoons baking soda
1 onion, halved (don't bother to peel it)
6 or so sprigs fresh thyme
1/4 cup olive oil (not extra-virgin)
Maldon or other sea salt
1 red chile pepper
1 onion
2 fat cloves garlic
Leaves from 4 to 5 sprigs thyme
Good slug extra-virgin olive oil

Steps:

Soak the chickpeas in enough cold water to cover generously and make a paste up with the flour, salt and baking soda and a little more cold water. Add this to the soaking chickpeas. Leave for 24 hours.
Drain and thoroughly rinse the chickpeas in a colander under cold running water in the sink. Tip them into a large saucepan, cover abundantly with cold water and add the halved onion, sprigs of thyme and olive oil. Do not salt: at this stage it would make the skins tough. Put on a lid, bring to the boil and let bubble away for an hour and a half. At this stage only make you take off the lid to see how cooked the chickpeas are; you may also now add salt. If they're cooked, you should lower in a measuring cup to remove about 2 1/4 cups of the cooking water; otherwise keep going until they're ready.
Once you've reserved your chickpea cooking liquid, drain the chickpeas and remove - with tongs for ease - the bits of onion and thyme. This doesn't have to be ruthlessly carried out, but just get rid of any obvious bits. Once cold you can place the chickpeas in a storage bin, tossing them first in olive oil to prevent drying, until you need them; or else cook them through to the final stage, let them cool and refrigerate them in a covered container or bowl covered with plastic wrap.
Roughly seed and chop the red chile pepper, peel and chunk the onion, press on the garlic cloves to loosen, then remove the skins, add everything, along with the thyme leaves, into the processor and blitz to a pulp. In a large, deep frying pan or casserole - whatever suits - pour the olive oil, and when warm, tip in the pulp from the processor. Sprinkle with salt and cook gently, stirring occasionally, for about 5 to 10 minutes or until soft. Add the chickpeas and turn to coat, then pour in about half the chickpea cooking liquid and bring to a boil. Put on a lid and let cook gently until the chickpeas are hot and soft; you will probably need to remove the lid at the end of cooking to let excess water evaporate. If, however, you run out of liquid before the chickpeas are tender and soused enough, simply add more of the reserved water.
When the chickpeas are ready, turn into a large bowl, or keep in the pan in which you've cooked them. Drizzle with extra-virgin olive oil and stir until the chickpeas are glossy but not too thickly slicked. Sprinkle over sea salt and some thyme leaves if you feel like it (and happen to have some scattered anyway over the work surface - you might well at this stage) or leave them simply oiled and salted.

CHICKPEAS WITH CHILLI, GARLIC AND THYME ( NIGELLA LAWSON )

Chickpeas With Chilli, Garlic and Thyme ( Nigella Lawson ) image

I got this from a Nigella cookbook. The general method for preparing the chickpeas is fantastic. They come out so creamy and delicious. The seasoning for this is wonderful. Feel free to change it up with different seasonings. I use one standard Goya bag of dried chickpeas for this. ETA - the original recipe says to cook the chickpeas for 1 1/2 hours. For me, with the fresh chickpeas I get in a store with very high turnover I aonly cook them for 25 minutes to 1/2 hour. Please take this into consideration when making this.

Provided by Cookie16

Categories Beans

Time P1DT2h20m

Yield 9 serving(s)

Number Of Ingredients 13

Ingredients

3 cups dried garbanzo beans
2 tablespoons flour
2 tablespoons salt
2 teaspoons baking soda
1 onion, halved (don't need to peel it)
6 sprigs fresh thyme (or a bit more if you love the flavor)
1/4 cup olive oil
salt
1 red chili pepper
1 onion
2 garlic cloves (big fat ones)
5 sprigs fresh thyme
1/4 cup olive oil

Steps:

Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
Leave for 24 hours.
After 24 hours drain and rinse thoroughly.
Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
Sprinkle with more salt, additional thyme or more olive oil and serve.

Nutrition Facts : Calories 368.3, Fat 16.1, SaturatedFat 2.1, Sodium 1847.6, Carbohydrate 44.9, Fiber 12.1, Sugar 8.5, Protein 13.4

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