This recipe from David Sider at Redstone Restaurant is simple, filling, and oh, so flavourful.
2 cups dried chickpeas soaked overnight in 6 cups water
2 celery stalks
8 sprigs thyme (tied together)
1/2 cup extra virgin olive oil
2 pints cherry tomato
4 slices high quality sourdough bread, ½” slices
Salt and black pepper to taste
1C combined picked parsley, basil, dill, and tarragon
Cut the celery, carrot, and leek in half lengthwise and tie together using butchers twine. Combine the vegetables, thyme, and drained chickpeas in a large pot and cover with 6 cups of water. Heat to just below a simmer and cook until the chickpeas are tender, approximately 90 minutes. Remove from the heat and season liberally with salt and black pepper.
Set your oven to broil. Drizzle some of the olive oil over the bread and toast. Broil the tomatoes until the skins crack and they begin to collapse, about 3 minutes.
Laddle the warm chickpeas into bowls and finish with the tomatoes and herbs. Garnish liberally with olive oil (approx. 25mL per bowl) Serve with Toasted Sourdough.
2019 Tawse Gamay Noir, now available at the LCBO.