groceries


 

gingery marinated chick peas

these taste best when made several days ahead.  Keep a batch around to put on top of green salads, or to mix with  hot rice, or whatever.  You can use tinned, but it won't be as nice.

3 cups dry chick peas (soak for at least 4 hours, boil for 1 1/2 hours)
6 tbsps olive oil
4 tbsps lemon juice
2 large cloves garlic, minced
2 tbsps ginger, minced
3 tbsps red wine vinegar
1/2 cup finely chopped red onion
salt and black pepper

rinse and thoroughly drain the cooked chick peas

combine everything, mix well, cover tightly, and let marinate practically indefinitely :)  Stir from the bottom periodically during the marination.

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posted by ramtops on 15 Mar 06 - 6666 views

ramtops

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Moosewood Cookbook Classics