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Author Notes: Growing up in Çukurova vendors would sell bunches of fresh chickpeas at farmers markets or even in front of schools or streets and we would buy and eat them fresh. When surprisingly I came across these at the farmers market yesterday I was so excited. I came up with this recipe. I thought it would be as easy as shelling peas or barlotti beans but ohh boy I was so wrong . Shelling them is torture because it takes ages. The little peas are stubborn and they definitely do not want to let go of their comforting shell...Now I know why there aren't any fresh chickpea recipes out there.. :) But at the end it is worth every minute.. —Piper Nigrum (GamzE)
- 200 grams fresh chickpeas
- 2 cloves of garlic
- 1/5 bunch parsley
- 2 tablespoons tahini
- 1 juice of a lemon
- 1 teaspoon ground cumin
- 2-3 tablespoons evoo
- black& white sesame seeds
- Add 12 gr of salt in a liter of boiling water. Cook the chickpeas for 5-6 minutes until they are tender.
- Refresh in ice water.
- Add mashed garlic, tahini, cumin and olive oil. Whisk and add the lemon juice. Mince parsley and add it to the dressing. Add salt and pepper.
- Place the chickpeas in a serving dish. Add the dressing mix thoroughly. Add sesame seeds on top and serve.