Chickpea salad

serves 6
ingredients
500g/1lb 2oz dried chickpeas,
soaked in cold water
overnight
2 large carrots
1 large onion
3 cloves garlic
4 tablespoons extra virgin
olive oil
1 teaspoon salt
2 tablespoons white wine
vinegar
freshly ground black pepper


• Drain the beans and put in a
saucepan. Cover with water and
bring to the boil with the carrots,
onion, garlic and 3 tablespoons of
the olive oil. Simmer for 2 hours.
• Add the salt and simmer for a
further hour until the chickpeas are
cooked. Add water if necessary to
keep them covered.
• Drain, reserving the liquid, but
discarding the carrot, onion and
garlic. Serve the chickpeas hot with
a little of the liquid, a teaspoon of
vinegar, the remaining olive oil and
a sprinkling of pepper.