Make a batch of dried chickpeas, then make these rosemary lemon chickpeas from scratch. They make a delicious side dish, or you could eat them as a meal like I did.
On Monday I shared how easy it is to make chickpeas and black beans from scratch, today I’m going to show you how to make a simple, easy, and oh so delicious chickpea recipe that I had at a winery in Italy. It was one of a dozen dishes that our group was served for lunch at one of the most beautiful vineyards. Our friends who organized the tour were so sweet, they called ahead to make sure that there would be vegan options for us, and as usual (it happens most of the time), the vegan options were the hit of the party. Everyone loved the rosemary and lemon infused chickpeas. It was the one dish (from that winery, there were more from others) that my friends asked me to replicate when we got home.
They didn’t need to ask me to copy the chickpea recipe, because I fell in love with it and I knew that I would try and make it when I got home.
As simple and perfect as this beautiful dish is, it took me several tries to get it just right. The rosemary and lemon were difficult to balance, neither one could overtake the other, they both needed to be subtle. That wasn’t an easy thing to do, because we all know that there isn’t anything subtle about the flavors of rosemary and lemon.
Now that I’ve figured this out, I have to share the recipe with you. It’s so perfect for summer and if you make the garbanzo beans from scratch (I highly suggest that you do for the best taste), you’ll absolutely fall in love with this simple and easy chickpea recipe.
HOW TO MAKE HOMEMADE ROSEMARY LEMON CHICKPEAS
Now that I’ve finally figured out the ratio of lemon and rosemary, this is one of the easiest recipes I’ve made since returning home from Italy, although it does take some time, so plan accordingly.
You’re going to want to make the chickpeas from scratch, don’t make them with canned garbanzo beans. Beans that come out of a can will have a tinny taste, something that I didn’t notice before cooking dried beans.
Measure out the extra-virgin olive oil in a small bowl, or leave it in the measuring cup, and place the rosemary sprigs in the oil. Let it sit overnight while the beans soak.
The first thing you’ll want to do is soak the dried chickpeas overnight. In the morning you will drain and rinse them, put them back in the pot and cover them with several inches of water, then bring the water to a boil and reduce the heat to a low boil and cook for approximately 90 minutes.
Once the beans are cooked to your satisfaction (I like mine firm for this salad, if you like a softer bean, cook longer), drain them and rinse with cold water. Let them sit in the colander for 15 minutes so all of the excess water drains away.
While the beans are sitting in the colander, make the dressing.
Remove the rosemary from the oil and finely mince the leaves. Throw the stems away.
Juice 1 large lemon or 2 small lemons and add the juice to the rosemary infused olive oil.
Whisk the oil, minced rosemary, and lemon and slowly begin adding sea salt until you’re satisfied with the taste. Salt is a tricky ingredient, some people like a lot, some don’t like any. This can ruin your dressing if you add too much, so make sure you go slowly.
Pour the dressing over the chickpeas and stir until the beans are coated with the dressing.
This dish is best served at room temperature.
Make these chickpeas with fresh rosemary and lemon as a side dish, an appetizer, or eat them as a meal with a simple side salad of spinach and tomato with balsamic vinegar.
Make them soon and let me know what you think. I love to hear from you!
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