PREP TIME 30 MINS
COOKING TIME 45 MINS
- 1/2 cup chickpeas
- 1/2 small leek, halved
- 1 carrot, peeled and halved
- 1 bay leaf
- 1 bouquet garni, or 1tsp dried herbs
- 1 small onion, peeled and halved
- 40ml extra virgin olive oil
- 2 cloves garlic, crushed
- 3 sprigs of thyme
- 1 cup carrots, julienned
- 1/2 cup currants
- Juice of 1/2 lemon
- 1/4 cup chopped parsley
- Salt and freshly cracked pepper, to taste
Drain chickpeas and place in a large saucepan. Add water, or enough to cover chickpeas by around 30cm, plus leek, carrot, bay leaf, bouquet garni and onion. Bring to a boil then simmer until cooked, approximately 45 minutes.
When cooked, discard vegetables and bouquet garni. Drain and season with salt and pepper.
In a large pan, heat olive oil over a medium-high heat. Add garlic, thyme, carrots and currants. Reduce heat and cook for 3–4 minutes. Add chickpeas and currants and cook for a further 1–2 minutes. Remove from heat and allow to cool.
Toss salad with lemon and herbs. Season to taste and serve.
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