Libyan Marinated Chickpeas

Name: Libyan Marinated Chickpeas
Ingredients: 1 1/8 lbs chickpeas (1/2 kg); 2 bay leaves; 2 hard boiled egg yolks, chopped and sieved; 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 tablespoons onions, finely chopped; 3 -4 garlic cloves, chopped finely; 3 tablespoons parsley, chopped; 2 tablespoons capers; salt, as required

10 ingredients

3 steps

Ingredients

1 1/8 lbs chickpeas (1/2 kg)
2 bay leaves
2 hard boiled egg yolks, chopped and sieved
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons onions, finely chopped
3 -4 garlic cloves, chopped finely
3 tablespoons parsley, chopped
2 tablespoons capers
salt, as required

Directions

1

Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.
2

In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight.
3

Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.