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Chickpeas and Onions

What you need: 

1/4 cup olive oil
1/2 cup dry white wine or vegan cooking wine
2 tablespoon red wine vinegar
1 clove garlic, peeled and flattened
1/2 teaspoon each basil and thyme
1/2 teaspoon each salt and pepper
2 cans chickpeas, rinsed and drained
1 small onion, peeled, sliced, separated

What you do: 

In a medium saucepan, bring first set of ingredients to boil, then simmer for 10 minutes. Add chickpeas and onions. Cover and simmer for 5 minutes.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

This has become one of my staple recipes. It's quick, it's so easy, and it doesn't require special or expensive ingredients. Sometimes I saute the onion first, then add the chickpeas/spices/broth-- I don't use wine or the vinegar. I vary the spices I put in, and it always turns out well!

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Loved this quick, easy, and yummy recipe. It's so easy to mix up depending on what you have on hand. I added pasta to it and served it with a simple spinach salad. Yum!

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Excellent - a definite keeper! Flavorful with the red wine vinegar, herbs, and onions! Love the creamy chickpeas.

Didn't have wine - used alittle less than 1/2 cup water. Also used 3 TB or so of vinegar, 1/2 cup onion, 1 large can of chickpeas, 1/2 tsp oregano (didn't have basil), and added 1/3 cup red bell pepper.

Red bell pepper adds a nice touch! Served it with bulgur and steamed broccoli. Could also serve it with spinach or asparagus. Cooked a bit longer until the onions were getting more translucent, about 10 min. Love the red wine flavor. Thanks for the recipe!

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I second that! I also enjoyed this dish. This recipe is really delicious, quick, and easy. The raspberry wine vinegar I used provided a pleasant taste and aroma to this dish. I will be doin this again.

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