Fried Chickpeas

chickpeas	1 c dried
onion	1/2 c chopped
butter	1 T
water	1 qt
bay leaves	2 whole
carrot	1/4 c chopped
basil	1/2 t
balsamic vinegar	1 t
chicken broth	1 c
liquamen sauce	2 oz
olive oil	1/3 c plus 1 T
oregano	1/2 t
black pepper	1/2 t or to taste
salt	to taste

Wash the dried chickpeas and soak them overnight in 1 qt of water. Melt the butter in a large covered pot and sauté 1/4 c of the chopped onion. Add the chickpeas with their soaking liquor and the bay leaves to the sauté. Bring to a boil, cover and cook 45 minutes. The chickpeas should be firm and slightly crunchy. Do not use salted water during the soaking or cooking. Drain the chickpeas and remove the bay leaves.

In a food processor purée 1/3 c of the cooked chickpeas, 1/4 c chopped onion, chopped carrot, basil, balsamic vinegar and 1 T olive oil. In a small pot bring the chicken broth to a boil. Stir in the purée and simmer with stirring for 20 min. If the sauce thickens too much, add water, chicken broth or red wine.

In a large skillet heat 1/3 c olive oil, and add the rest of the cooked chickpeas, oregano and pepper. Cook over high heat until the chickpeas begin to fry. Reduce the heat slightly and fry the chickpeas stirring frequently for 10 min until they begin to brown. Stir the liquamen into the purée sauce, add salt to taste, then add the sauce to the chickpeas and toss. This may be served over small pasta, like bow-ties.

This recipe and the recipe for liquamen are based on recipes in Ancient Roman Feasts and Recipes by Jon and Julia Soloman, E. A. Seemann Publishing, Inc., Miami, 1977.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 5–8.