From The Naked Chef, Jamie Oliver, Michael Joseph, 1999.
Chickpeas always go down well at home; those that are not consumed with the meal tend to be devoured as nibbles. So it’s always good to find variations on chickpea cooking. Jamie Oliver’s recipe deserved a try.
The chickpeas were soaked overnight and then, after rinsing, placed in a pot of water with a whole potato (peeled), a couple of peeled garlic cloves and a bunch of parsley stalks tied together (the leaves were saved for the final stage). These were all simmered until the chickpeas were cooked.
They were then drained, the potato, parsley and garlic discarded, and the chickpeas dressed with olive oil and lemon juice and had some chopped parsley and chilli. Seasoning was added.
This made a good accompaniment for some couscous patties and a green on the side. I'm not sure that my palate was able to distinguish the difference that the potato etc made to the final chickpeas but they were tasty nevertheless. The remainder of the chickpeas soon went in various ways.
Ease of cooking: ✔✔✔✔✔