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

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