Chick-Peas Rémoulade

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups dried chick-peas
  • 2 anchovy fillets
  • 1 garlic clove, finely minced

Method

  1. Cover the chick-peas with water, bring to a boil, and drain. Add fresh water to cover and salt to taste. Bring to a boil again.

  2. Simmer the peas for two to two and one-half hours, until they are tender. Let cool in the cooking liquid; drain.

  3. Chop the anchovy fillets and garlic together and blend with the capers, shallot, and parsley.