Salad of Hot Chick-Peas

Salade de Pois-Chiches

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Method

Chick-peas, even more than dried beans or lentils (also delicious served in this way), are extremely sensitive to hard waters. I usually soak them overnight with sifted wood ashes and rain water. Most people substitute a healthy pinch of bicarbonate of soda for the wood ashes and do not bother with the rain water. They should, in any case, be well rinsed after either treatment, largely covered with cold water (rain or not), an onion stuck with a couple of cloves, a carrot, some thyme, and a bay leaf added, the water brought slowly to a boil and kept, covered, at a barely perceptible simmer until done (salting only toward the end of the cooking)—about two hours, or less if they are from the year’s crop. A good idea is to save spinach cooking water, only lightly salted, in which to cook them.

Serve them drained, hot, accompanied by olive oil, vinegar, salt, pepper grinder, and dishes of finely chopped onion and parsley, each guest preparing his own salad to taste. The immediate explosion of perfume when good olive oil is added to any hot vegetable is always exciting.