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5 simple ways to cook veggies

By: Enrique Gili on Aug. 2, 2011, 6:03 p.m.

Photo: DUSAN ZIDAR/Shutterstock

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Chickpeas Provencal

Versatile legumes require an extended soaking and boiling in hot water before serving in cold salads and hot soups.
Chickpeas Provencal
  • 2 cups chickpeas, uncooked
  • 2 sprigs rosemary
  • 2 teaspoons fresh rosemary leaves, chopped fine
  • 2 ounces red wine vinegar
  • 1 head garlic, roasted
  • 3 tablespoons olive oil
  • 4 ounces Italian parsley, stemmed and chopped
  • 2 ounces green olives, sliced
  • 2 ounces black olives, sliced
  • 1 teaspoon sea salt
  • Salt and pepper to taste
Time estimates

Prep time: 30 minutes

Total time: 1 hour 30 minutes, plus overnight


  1. Rinse and place chickpeas in large cooking pot and cover with cold water. Soak overnight. Drain and discard water.
  2. Return peas to cooking pot and cover with cold water. Add rosemary sprigs. Bring pot to a boil. Cover and reduce heat, simmering for one hour or until chickpeas are tender. Add water as needed. Drain and remove sprigs.
  3. Meanwhile, combine remaining ingredients in large bowl and stir. Toss chickpeas with vinaigrette and serve at room temperature.

Serves 8 to 10 as a side dish.