Makes 6 main course servings.
This slow cooking process brings out the rich flavor of the all the ingredients as they are absorbed. I like to serve this dish on a bed of dressed baby greens with cubed feta.
INGREDIENTS:
1 pound dried chickpeas
8 medium shallots, peeled, halved
8 garlic cloves, peeled,
4 bay leaves
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup lemon juice, approx
8 ounces feta, cubed
PREPARATION:
Place the chickpeas in a large bowl. Cover with cold water and leave overnight to soak.
Preheat the oven to 350F.
Place the drained soaked beans in a medium saucepan and add cold water to cover the beans by 1 inch.
Add the shallots, garlic, bay leaf, oil, salt and pepper.
Bake for about 3 hours covered; the chickpeas should be soft. Discard the bay leaves, add the lemon juice and season to taste with lemon juice, salt and pepper.
