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Boiled Chickpeas with Sautéed Onion and Vinegar
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Boiled Chickpeas with Sautéed Onion and Vinegar

1 h 10 minServes 4Nutri-Score A€
from @salut_cest_jacques8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • dried chickpeas (soaked in water for 24 hours)Grains400 g
  • baking sodaPantry5 g
  • water (at least three times the volume of the chickpeas)Beverages1.5 litres
  • salt (generous)Spices15 g
  • onion (cut as you like)Produce2 pieces
  • olive oilPantry40 ml
  • black pepper (freshly ground)Spices2 g
  • vinegar (sweet vinegar, added at the last moment)Pantry30 ml

per serving

Nutrition

433kcal

Carbs
63 g
Proteins
21 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander

step by step

Method

  1. Soak the chickpeas

    • Soak the dried chickpeas in plenty of water for 24 hours.
    • Add the baking soda and toss the chickpeas well so they swell evenly.
    Step 1

  2. Boil the chickpeas

    • Bring the water to a boil in the pot and add a generous amount of salt.
    • Add the drained chickpeas, cover with the lid and cook until tender.
    Step 2

  3. Sauté the onion

    • Cut the onion however you like.
    • Heat the olive oil in the pan and add the onion.
    • Season with salt and pepper and cook until fragrant and soft.
    Step 3

  4. Finish with vinegar

    • Add the drained chickpeas to the pan and stir well.
    • Pour in the vinegar at the very last moment and serve.
    Step 4
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