Laura Calder's Crushed Chickpeas with Olives

By Unblond1

She served these with Roasted Carrots with Cumin

Ingredients

• 1/3 cup dry chickpeas or
• 1 cup canned chickpeas, drained and rinsed
• 1 onion, 1 bay leaf (if using dry beans)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper
• 2 tablespoons green olives, pitted
• handful chopped parsley
• Juice and zest of half a lemon

Details

Servings 2
Adapted from foodnetwork.ca

Preparation

Step 1

1. Soak the chick peas in a bowl of cold water over night. Drain and rinse, then put in a pot with the onion and bay leaf. Cover, just, with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes. Drain, discarding the onion and bay leaf.
2. Heat the oil in a sauté pan and gently fry the garlic, 30 seconds. Add the chickpeas, salt, and pepper, to heat through. Crush a bit, here and there, with a potato masher, leaving some chick peas whole. Remove from the heat and stir in the olives, parsley, and lemon zest. Add lemon juice to taste. Drizzle with extra virgin olive oil, and serve as a base for fish or chicken.

*NUTRITION:*

* Calories - 209
* Fat - 8.8
* Sat Fat - 1.1
* Carbs - 27.2
* Fibre - 6.7
* Protein - 7.6