Dana Treat – Treat Yourself


Posted May 13, 2010

Chickpeas with Lemon and Pecorino Romano
Inspired by Cantinetta
Makes 2 cups

Definitely serve this dish at room temperature so the flavors can bloom and the chickpeas aren’t chalky.

2 cups chickpeas
1½ tbsp. olive oil
Juice of 1 lemon
¾ tsp. kosher salt
Lots of coarsely ground black pepper
¼ cup ground Pecorino Romano

For the chickpeas, you might as well make a large batch and use them throughout the week.  They are great in all manner of stews and soups, in salads, and you will probably want to make another batch of this recipe.  Let dried chickpeas soak overnight in cold water that covers them by at least 2 inches.  The next day, drain the water and rinse the chickpeas.  Put them back in the pot, cover them again cold water and place on the stove.  Bring to a boil, reduce the heat slightly, and allow to cook until chickpeas are tender, about 1 hour.

Mix together all ingredients for dish in a bowl.  Add more salt and pepper to taste.

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