Mediterranean Spring Chickpeas

I want to share with you today a recipe I've absolutely fallen in love with. I have named the recipe “Mediterranean Spring Chickpeas”, since I believe they are especially suitable for this time of the year when we can still appreciate a dish of stewed pulses on colder spring days, but with the contrast  of  the   lighter and more refreshing  energy provided by the lemon and the fresh herbs.  

The combination of the sweetness of the chickpeas with the acidity of the lemon and the flavor of the rosemary is just perfect.

It’s a recipe of my friend Maria. My humble contribution to it is in the way to boil the chickpeas. We’ll boil them the macrobiotic way with a piece of Kombu to ensure an easy digestion with no flatulence.

Ingredients:

1 cup of chickpeas soaked overnight, 1 stamp-sized piece of Kombu seaweed, 2 bay leaves , a sprig of rosemary (be generous), one chopped onion .  

For the lemon and olive oil dressing : 3 parts of olive oil, 1 part of lemon juice, sea salt, one crushed garlic.  

Preparation:

      Place the chickpeas in a thick bottom pan with the piece of kombu and enough water to cover. Bring to the boil, reduce the flame to low and simmer. Skim and discard the foam that floats to the surface. When foam no longer appears, add the onion, the bay leaves and the rosemary, cover and cook until the beans are about 90 % done. If more water is needed during the cooking time, add it gently. 


Prepare the lemon and olive oil dressing by mixing all the ingredients in a blender. Add the dressing to the chickpeas and continue cooking until the chickpeas are soft and most of the remaining liquid has evaporated. Transfer to a serving dish and decorate with a sprig how fresh rosemary. Enjoy!