The curious name that English has fastened to this Asistic legume is merely a phonetic adaptation of the original Latin Cicer and the French pois chiche – there is truly nothing to do with young chickens here! Chickpeas grow one or two to the pod and are a valuable food, rich in calcium, potassium, sodium, iron, phosphorus, and protein. In dry form they must be soaked in water overnight and then simmered for 3 hours (or until tender) before serving.
Chickpeas and rice with a little rosemary, butter, salt, and pepper make a delicious dish; add some chicken broth and you will have transformed this into a tasty soup. Cooled and seasoned with salad dressing, chickpeas make a refreshing summer salad or all-season antipasto. Here follows a zestful dip for bread or crackers – though you may end up eating it by the spoonful – a version of the Middle Eastern hummus.
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CHICKPEA PUREE (HUMMUS)
2 cups chickpeas, soaked and cooked
½ cup olive or sesame seed oil
1/3 cup fresh lemon juice
3 cloves garlic, finely chopped
½ teaspoon salt
½ cup sesame tahini
· To prepare in blender: Put all ingredients in a blender except chickpeas; blend well. Slowly add chickpeas, blend to a smooth paste. If too thick, add a little water.
· If you have no blender, mash the chickpeas thoroughly and mix in the other ingredients well. Serve cold.
· Serves four.
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CHICKPEA AND TOMATO SOUP
2 large onions, chopped
4 cloves garlic, chopped
1 heaping tablespoon fresh rosemary, chopped
1 (35 ounce) can Italian tomatoes, chopped
2 (9.5 ounce) cans chickpeas
Salt and pepper
· Sauté onions, garlic, and rosemary in olive oil until golden. Add tomatoes and juice; add one can of chickpeas, salt, and pepper. Cook 10 minutes. Puree. Add other can of chickpeas. Puree the soup again, or roughly chop if you prefer it chunky. If too thick, add vegetable or chicken broth.
· Serve hot or cold, with a spoonful of yogurt in the middle and a sprig of rosemary.
· Serves four.
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