Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried chick-peas Peeled and minced
2 tb Olive oil 4 tb Lemon juice
6 lg Scallions 1 pn Salt
White and green, minced 1 pn Pepper
1 Garlic clove(s)

Place beans in colander, rinse, and pick over them. Put beans in large
stockpot, cover with cold water, and soak for at least 3 hours, or
overnight.

Drain beans and cover with fresh water. Bring to a boil, then remove
from the heat, drain, and rinse under cold running water. Return the
chick-peas to the pot, cover with fresh water, and simmer over
medium-low heat, covered, for 1 hour or until the beans are tender,
skimming the surface from time to time to remove any scum that rise
to the surface. Drain the chick-peas, then return to the pot. Cover
and keep warm.

Heat the olive oil in a heavy skillet over high heat. Add the
scallions and garlic to the pan and saute for 1 min. Add the
chick-peas, lemon juice, salt and pepper, and stir to mix well. Serve.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 70-71
Submitted By DIANE LAZARUS On 11-24-95

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