CHICKPEA SOFFRITO

By BobD

Ingredients

• 6 SERVINGS
• It's great tossed in pasta, too.
• 3/4 lb dried chickpeas (1 1/2 cups), picked over
• 1 cup extra-virgin olive oil, divided
• 2 medium red onions, finely chopped
• 3 garlic cloves, thinly sliced
• 2 teaspoons fennel seeds
• 2 tablespoons rosemary leaves
• 1 teaspoon fine sea salt, divided
• 6 celery ribs, finely chopped (3 cups)
• 2 medium carrots, finely chopped
• ACCOMPANIMENT: lemon wedges

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Generously cover chickpeas with water and soak at least 8 hours; or quick-soak. Drain.

Generously cover soaked chickpeas with water in a 4- to 5-qt pot and simmer, partially covered with lid, adding more water if necessary, until tender, 1 1/4 to 1 1/2 hours. Drain.

Heat 1/2 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

Cook onions, garlic, fennel seeds, and rosemary with 1/2 tsp sea salt, stirring occasionally, until onions are golden, about 5 minutes.

Add celery and carrots and cook, stirring occasionally, until carrots are softened, 8 to 10 minutes.

Add chickpeas, remaining 1/2 cup oil and 1/2 tsp sea salt, and 1/4 tsp pepper and cook, stirring, until heated through, about 2 minutes.

COOKS NOTE: To quick-soak chickpeas, cover with water by 2 inches in a medium pot and bring to a boil, then boil 1 minute.

Remove from heat and soak, covered, 1 hour. Drain, discarding water.