Slow cooked Chickpeas with Lemon, Celery and Dijon
I was cleaning out my pantry and saw that I had a lot of dried chickpeas that needed to be cooked, before they got too old. Oh, how the delicious memory came over me of this dish I made over 17 years ago. It’s a Greek recipe I found in one of my favorite magazines, Intermezzo, a travel and food publication. The original recipe calls for 2/3 cup of oil and lots of added salt. Garden of Eydie always omits these calorie dense and inflammatory ingredients, and guess what, there was absolutely no difference in taste! Soaked chickpeas are braised in vegetable stock with carrots and celery for several hours. Dijon and lemon juice are added just before serving. Serve with a side of steamed vegetables, and this is a meal you soon won’t forget.
Soak the chickpeas in a lot of water to cover the beans by 2” to 3”. Stir in the baking soda, and soak overnight. Next day, drain and rinse the beans under running cold water.
Preheat the oven to 400°F