Chickpeas with Lemon and Fresh Herbs

Ingredients

Equipment Needed

• •Large pot for cooking chickpeas
• •Fine-mesh strainer
• •Large mixing bowl

Instructions

1. 1

   Cook the chickpeas

   Drain the soaked chickpeas and place them in a pot with fresh cold water to cover by three inches. Add the bay leaf and smashed garlic. Bring to a gentle simmer over medium heat. Do not boil them hard. Aggressive cooking breaks the skins and gives you mush instead of tender, whole beans.

   If using jarred chickpeas, drain and rinse them, then warm gently in a saucepan with a splash of water before dressing. They absorb flavor better warm.
2. 2

   Simmer until tender

   Cook at a lazy simmer for one to one and a half hours. The chickpeas are done when they yield completely to gentle pressure but hold their shape. Bite one. It should be creamy through to the center with no chalkiness. Add salt only in the last fifteen minutes of cooking, about one teaspoon. Salting too early can toughen the skins.

3. 3

   Drain and dress while warm

   Drain the chickpeas, reserving about half a cup of the cooking liquid. Discard the bay leaf and garlic. Transfer the warm chickpeas to a large bowl. They must still be warm. Cold chickpeas will not absorb the dressing. This is essential.

4. 4

   Make the dressing

   Pour the olive oil and lemon juice over the warm chickpeas. Add the fine sea salt and black pepper. Toss gently to coat every bean. The warmth opens them up, pulls the dressing in. Taste. Adjust. It should be bright and round, not too sharp, not too flat.

   If the mixture seems dry, add a splash of the reserved cooking liquid. It has body from the chickpea starch and enriches the dressing.
5. 5

   Prepare the herbs

   Tear the parsley, mint, and cilantro by hand. Do not chop them fine. You want irregular pieces that look gathered, not processed. The stems are tender and flavorful. Use them. A knife bruises the leaves and releases their oils onto the cutting board instead of into your mouth.

6. 6

   Combine and finish

   Add the torn herbs and sliced shallot to the dressed chickpeas. Fold everything together gently. Transfer to a serving bowl or platter. Drizzle with more olive oil, the good stuff you save for finishing. Scatter flaky salt over the top. Serve warm or at room temperature.

Chef Tips

• •Buy chickpeas from a source that moves them quickly. Old dried beans take forever to cook and never fully soften. The best ones come from farmers who grow them in rotation with other crops, building soil health.
• •At the market, look for herbs with stems that stand upright and leaves that are bright and fragrant. Smell them before you buy. If they smell like nothing, they will taste like nothing.
• •This dish is better made ahead. The flavors deepen as it sits. Make it in the morning for dinner, or the night before for a potluck. Add a fresh handful of herbs just before serving to wake it up.
• •In winter, when soft herbs are harder to find, use whatever is growing: chives, tender celery leaves, or the pale inner fronds of fennel. Let the season guide you.

Advance Preparation

• •Cooked and dressed chickpeas keep refrigerated for up to four days. Bring to room temperature before serving and add fresh herbs at the last moment.
• •The chickpeas can be cooked two days ahead and refrigerated in their cooking liquid. Warm them gently before dressing.
• •This dish travels well. It is perfect for potlucks and gatherings because it improves as it sits and does not need to be served hot.

Frequently Asked Questions

Nutrition Information

1 serving (about 115g)