Chickpeas with courgette and homemade tapenade
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Salad
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried chickpeas dried 250 g
- Onion peeled 150 g
- Courgette 2 small, trimmed 500 g
- Black olives pitted 70 g
- Olives pitted, preferably arbequina 50 g
- Capers drained 15 g
- Anchovies drained 15 g
- Extra virgin olive oil for the tapenade 30 g
- Water 1500 g soaking; 1500 g cooking 3000 g
- Parsley chopped 4 g
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Method
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Soak the chickpeas in 1500 g water for 12 hours. Drain, discard the water and rinse.
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Bring 1500 g fresh water to the boil. Add the chickpeas and quartered onion and simmer for 90–120 minutes until tender. Drain, reserving 50 g broth and all the cooked onion. Let the chickpeas cool slightly.
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Blend the black olives with the capers, anchovies, oil and cooked onion. Add the reserved broth gradually to make a thick but spoonable sauce. Taste before adding any salt, as the preserved ingredients already supply plenty.
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Wash and cut the courgettes into very small, roughly 5 mm dice. Toss with the warm chickpeas, tapenade, halved green olives and parsley. Divide between four plates and serve.
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