Stewed Chickpeas with Olive Oil and Thyme
6 servings
90 minutes
Chickpeas are also called Turkish peas. In the Middle East, they are a fundamental thing, the basis of cuisine. They are used to make everything from hummus to falafel. Even coffee is made from chickpea flour. In Italy, they are dried with peat and deadwood, which gives them a soft nutty aroma, like a good single malt whiskey. In the case of stewed chickpeas, white wine does not play the role of an accompaniment, but an integral component of the dish. Pinot Grigio or retsina go well with chickpeas. They have suitable aromas - hay or resin and a light nutty flavor.
1
Dried chickpeas, like most legumes, require some preparation. Not so much complicated as lengthy. The peas need to be soaked in water for about eight to twelve hours.
- Chickpeas: 500 g
2
The prepared peas should be transferred to a pot, covered with water, thyme sprigs added, placed on the stove, brought to a boil, and then moved to an oven preheated to 80-90 degrees for about one and a half hours. The water in the pot should only simmer lightly; vigorous boiling is not needed. If you have a lid that won't melt, you can cover the pot with it, leaving a tiny gap. Alternatively, seal the pot with foil, making several small holes in it.
- Chickpeas: 500 g
- Thyme: 10 g
3
After an hour, take out the pot and add salt, and if needed, water. After another half hour, taste the chickpeas: they should reach the consistency of a roasted chestnut, meaning they hold their shape but can easily be mashed into a paste with slight pressure from your teeth. If the chickpeas are too hard, return the pot to the oven for a bit longer and test for doneness again.
- Salt: to taste
4
Mix the cooked chickpeas with extra virgin olive oil and freshly ground pepper. Serve with cold dry white wine.
- Olive oil: 100 ml
- Ground black pepper: to taste