Lemony Chickpea Puree:

By andrea_turnowski

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil, plus more as needed
• 3 lemons, zested and juiced
• 2 cloves garlic, finely minced
• 1 tablespoon finely chopped parsley, for garnish

Details

Servings 4

Preparation

Step 1

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

Yield: 4 cups