Marinated Chickpeas Bon Appétit

Combine chickpeas onion garlic lemon zest oil and a couple big pinches of salt in a large pot. Cover and refrigerate remaining charmoula to use as. Add the canned chickpeas to the herb dressing stir and taste adding more olive oil lemon juice or.

Camila Farah

Cover and refrigerate fish at least 1 hour and up to 1 day. Prepare grill for medium heat. Sizzle a few types of whole spices like mustard seeds fennel seeds cumin seeds chile flakes or nigella seeds in olive oil with ground turmeric and black pepper until they begin to pop to. Add the chickpeas soaked dried or canned and enough water to cover by 2 inches. Place a rack in upper third of oven.

Lightly brush grate with vegetable oil. They are as much of a part of the dish as the chickpeas so use a heavy hand or maybe two. Cook chickpeas with garlic and chile in oil in a large skillet over medium high heat until garlic is golden and chickpeas begin to blister 6 8 minutes. Pour 3 4 cup charmoula over fish turning to coat. Pat chickens dry with paper towels and season generously with salt.

Bring to a boil then reduce heat to medium low and. Place fish on large plate. Combine lentils and 2 tsp. Salt in a large saucepan and pour in cold water to cover by at least 1. Remove chicken from marinade wiping off any excess and grill skin side down until skin is lightly charred and releases.

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Now transfer the chickpeas to an unlined rimmed baking sheet one 15 5 ounce can should fit in. Bring to a boil then reduce heat to low and simmer gently until lentils are. Crispy chickpeas in situ. Bring to a gentle simmer and reduce the heat to medium low. Photo by alex lau food styling by sue li prop styling by kalen kaminski.

Add 2 quarts water and stir to combine. Season with salt and pepper and cook for about 1 1 2. Season with salt and pepper. Remove chickens from marinade. Add 2 quarts water and stir to combine.

Remove chickens from marinade. Now transfer the chickpeas to an unlined rimmed baking sheet one 15 5 ounce can should fit in. Bring to a boil then reduce heat to medium low and. Lightly brush grate with vegetable oil. Cover and refrigerate fish at least 1 hour and up to 1 day.