Chickpea Sauté with Basil (Print Version)
# Ingredients:
→ Soaking and Cooking the Chickpeas
01 -
3 tablespoons + 1 teaspoon salt
02 -
4 liters water
03 -
450g dried chickpeas
04 -
1 onion, peeled and halved through the core
05 -
Few sprigs fresh thyme
06 -
1 clove garlic, smashed
07 -
1 bay leaf
→ For the Sauté
08 -
60g pine nuts
09 -
3 tablespoons extra-virgin olive oil
10 -
1 clove garlic, minced or thinly sliced
11 -
4 cups cooked chickpeas, drained
12 -
Sea salt and freshly ground black pepper to taste
13 -
80g fresh basil, thinly sliced
14 -
2-3 tablespoons fresh parsley, finely minced (optional)
15 -
Artisan bread for serving
# Instructions:
01 -
Dissolve 3 tablespoons of salt into the water. Add chickpeas and soak for 8 to 24 hours. Drain, then place in a pot with the onion, thyme, garlic, bay leaf and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and simmer gently for about an hour or until chickpeas are tender. Allow to cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store chickpeas in their cooking liquid until ready to use.
02 -
Toast pine nuts in a small skillet over low heat until light golden brown, about 5 to 10 minutes, stirring occasionally. Watch closely to prevent burning. Transfer to a plate to cool completely.
03 -
Place olive oil and chopped garlic in a large sauté pan over medium heat. When the garlic begins to sizzle, add the drained chickpeas and season generously with salt and pepper—chickpeas absorb seasoning well. Start with 1 teaspoon of sea salt, then adjust to taste.
04 -
Add the toasted pine nuts, sliced basil, and minced parsley (if using) to the pan. Sauté for 2-3 minutes until chickpeas are heated through and evenly coated with oil and herbs. Serve immediately with crusty bread and additional salt and pepper on the side.
# Notes:
01 -
The chickpeas can be cooked up to three days in advance and stored in their cooking liquid in the refrigerator.
02 -
For a quicker version, you can substitute canned chickpeas, though the texture and flavor won't be quite as good as dried chickpeas cooked from scratch.