1 cup dried chickpeas, washed and soaked overnight in 10 cups water
2 tablespoons olive oil
4 cloves garlic, mashed to a paste
2 onions, finely diced
1/2 cup finely chopped cilantro
Salt and pepper to taste
1 teaspoon dry mustard
Cayenne
Steps:
In a saucepan bring chickpeas and soaking water to a boil. Simmer over medium heat for about 1 1/2 hours. In a saute pan heat olive oil and add garlic and onions. Continue to saute until just golden. Add the cilantro and continue to saute a bit longer. Transfer onion mixture to chickpeas and season with salt and pepper. Add mustard and cayenne. Cover and return to the simmer for another hour, or until chickpeas are tender.
1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
1 onion, finely chopped
1 (19-ounce/540 ml) can chickpeas, drained and rinsed
1 sprig fresh rosemary
Salt and freshly ground black pepper
2 1/2 cups/600 ml water
Grated Parmigiano cheese, optional
Steps:
In a saucepan, heat up the extra-virgin olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, rosemary, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes.
A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.
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