Marinated Chickpeas

by Daniel Rogov

1/2 kg. gr. chickpeas
2 bay leaves
2 hard-boiled egg yolks, chopped and sieved
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbs. onion, finely chopped
3 - 4 cloves garlic, chopped finely
3 Tbsp. parsley, chopped
2 Tbsp. capers
salt as required

Soak the chickpeas overnight in cold water. Add the bay leaf and 2 tsp. of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.

In a small mixing bowl put the egg yolks and into this beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 Tbsp. of the parsley, capers and the cooked chickpeas. Refrigerate overnight. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.

Serves 6-8.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.