Thursday, December 6, 2012

A Chick Pea Recipe You'll Love

     This recipe has been part of my family's Christmas meal every year since childhood.  I always quintuple it for a crowd, and there still isn't much left to eat the next few days--when it has had a chance to marinate, and really tastes best.  
     Chick peas originated in the Middle East and have been found in human settlements that are 7,500 years old, so I'd say our GI tracts are well-adapted to them.  They go by other names:  garbanzo beans, cecis, chana, and Gonzo beans.  Chick peas are high in fiber (6 grams per half cup;  for comparison, an apple has 3 grams) and have a lot of protein, making them extremely nutritious. 
     You could soak, boil and cook your own dried chick peas, but I find the Progresso canned ones best, and buy them at the grocery store.  I used to use grapeseed oil Vegenaise, because of it's great flavor, but these days I make my own mayonnaise.

     Chick Peas Remoulade

     1 can chick peas
     2 anchovy fillets
     1 clove garlic
     1 tsp capers
     1 Tbsp finely chopped scallions
     2 Tbsp finely chopped parsley
     1/4- 1/2 cup mayonnaise
     salt and freshly ground pepper to taste
     juice of 1/2 fresh lemon, or more to taste

Drain chick peas.  Chop anchovy fillets and garlic together, and blend with remaining ingredients.  Use just enough mayonnaise to bind the mixture.  Chill before serving.

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