Chick-peas and scallions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried chick-peas |
| 2 | tablespoons | Olive oil |
| 6 | larges | Scallions |
| White and green, minced | ||
| 1 | Garlic clove(s) | |
| Peeled and minced | ||
| 4 | tablespoons | Lemon juice |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
Directions
Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 3 hours, or overnight.
Drain beans and cover with fresh water. Bring to a boil, then remove from the heat, drain, and rinse under cold running water. Return the chick-peas to the pot, cover with fresh water, and simmer over medium-low heat, covered, for 1 hour or until the beans are tender, skimming the surface from time to time to remove any scum that rise to the surface. Drain the chick-peas, then return to the pot. Cover and keep warm.
Heat the olive oil in a heavy skillet over high heat. Add the scallions and garlic to the pan and saute for 1 min. Add the chick-peas, lemon juice, salt and pepper, and stir to mix well. Serve.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 70-71
Submitted By DIANE LAZARUS On 11-24-95