Marinated chickpeas

A great topping that works as a great snack. And when you inhale all of it in one sitting, it makes for a fantastic excuse to get your ass to the gym.

I’m not kidding. I made this dish as a topping for a sandwich and then proceeded to eat the entire thing right there.

If you have more self control than I do. I highly recommend this dish as a great sandwich topper or, with some bagel chips, pita or naan, as a delicious hummus.

Recipe courtesy of Tom Colicchio’s ‘wichcraft
Makes 3-4 cups

4 cups drained canned chickpeas
2 tbsp. olive oil
1 cup olive oil
1 yellow onion, quartered
1 celery stalk, cut in half
1 cup diced celery
2 carrots, peeled and halved
4 sprigs fresh rosemary
2 sprigs fresh thyme
salt and pepper
1 cup red onion, diced
1 cup red wine vinegar
2 garlic cloves, crushed and peeled
1/4 tsp. cayenne pepper
2 tbps.fresh oregano, chopped
1 cup parsley, chopped
zest and juice of 1 lemon

Heat 2 tablespoons olive oil in a large pot over medium heat. Add yellow onion, halved celery stalk and carrots and cook, stirring occasionally, until the vegetables begin to brown. This should take  about 15 minutes. Add the chickpeas and enough water to cover by two inches, then add 2 sprigs rosemary and thyme. Simmer and reduce heat to medium-low. Season and cook for about 1-1/2 hours, until chickpeas are soft. Remove from heat and cool. Drain, discarding vegetables and herbs. 

Marinate the red onion in vinegar for 15 minutes, then drain and add diced celery, crushed garlic, chickpeas, cayenne, 2 sprigs rosemary, oregano, parsley, 1 cup olive oil, lemon zest and lemon juice. Season. Cover bowl with plastic wrap and refrigerate for at least 1 hour, stirring the mixture occasionally. Bring to room temperature before using/eating.
If using as a chickpea salad or topping, you’re more or less done. If you’re turning this into a sort of hummus, toss it all in the processor and process it.
Serve.
To other people. Don’t just eat the whole thing, guys.
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