Monday, May 16, 2011

Mediterranean Marinated Chick Peas

As I mentioned here and here Chick peas are a favorite legume of mine, and whenever new ways of preparing them cross my path I quickly give it a try.

Cooked chick peas with Mediterranean herbs, salt and olive oil. So simple it is kind of shocking that this is the first I have heard of it. This has no cookbook or blog origins. In fact, there is no cook to whom I could attribute it. Some nameless cook working for a specialty food company produced this idea to help boost sales at olive bars and it is genius!

Do not let this simple preparation fool you. This is pure deliciousness, whether you eat it as a stand alone dish or spoon it over a salad. For me, it is the addition of the dill that makes this dish unique and the fact that no single herb dominates, allowing the chick peas to still be the main attraction of the dish.

Of course you could easily dress this up, adding sundried tomatoes or olives or some feta, but I'll bet you have a hard time not eating half of them before you actually serve them to someone else!

Mediterranean Marinated Chick Peas

2 cups cooked chick peas, drained
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill
1 teaspoon dried thyme
1/2 teaspoon salt

Mix all of the dried herbs in a small bowl and using your fingers to pulverize them further, sprinkle them over the chick peas in a large mixing bowl. Pour olive oil over all, add salt and mix well. Allow to sit for at least 30 minutes before serving.


Recipes currently inspiring me:

Lentil Mango Picadillo at Eats Well With Others
Kosher Boeuf Bourguignon at Israeli Kitchen
Chocolate Cookie Cake at ECurry


Velva said...

This is beautiful. Proof that simple is best. Thanks for sharing.


The Food Hunter said...

Can't wait to try this. I love chick peas.