pull out most of my books, I'd do a google, I'd go to the online food sites. I don't know why I found it today but I am soooooooooo happy to have it again. And there is was in a book that I hardly use, and there was my old note on it saying how much I loved it.
PROVENCAL CHICKPEA SLATHER Makes about 2 cups
Nice is famous for the abundant use of chickpeas and chickpea flour in its cooking. To infuse the peas with a robust flavour before pureeing, I gently cook them with fennel, garlic, and anise-flavoured Pernod. This also enhances the flavour of fennel. Serve a bowl of ripe purple figs or peaches alongside for a taste of sweet.
Sheila Lukins - All Around the World Cookbook
6 tablespoons extra virgin olive oil
I cup finely chopped fennel bulb
I cup finely chopped onion
4 cloves garlic, minced
1 teaspoon anise seeds
I can (19 ounces) chickpeas, (garbanzo beans) drained
2 tablespoons dry white wine
I tablespoon Pernod
Coarse salt and freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel ferns
1. Warm 4 tablespoons of the olive oil in a large nonstick skillet over medium-low heat. Add the fennel, onion, garlic, and anise seeds. Cook, stirring occasionally, until the vegetables are very tender, about 15 minutes.
2. Add the chickpeas, white wine, Pernod, salt, and pepper. Cook, stirring, over medium-low heat until most of the liquid is absorbed and the flavours blend together, 6 to 8 minutes. Stir in the fennel ferns.
3. Coarsely puree the mixture in batches in a food processor, adding up to 2 tablespoons more oil if desired. Adjust the seasonings and cool to room temperature.
PROVENCAL CHICKPEA SLATHER Makes about 2 cups
Nice is famous for the abundant use of chickpeas and chickpea flour in its cooking. To infuse the peas with a robust flavour before pureeing, I gently cook them with fennel, garlic, and anise-flavoured Pernod. This also enhances the flavour of fennel. Serve a bowl of ripe purple figs or peaches alongside for a taste of sweet.
Sheila Lukins - All Around the World Cookbook
6 tablespoons extra virgin olive oil
I cup finely chopped fennel bulb
I cup finely chopped onion
4 cloves garlic, minced
1 teaspoon anise seeds
I can (19 ounces) chickpeas, (garbanzo beans) drained
2 tablespoons dry white wine
I tablespoon Pernod
Coarse salt and freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel ferns
1. Warm 4 tablespoons of the olive oil in a large nonstick skillet over medium-low heat. Add the fennel, onion, garlic, and anise seeds. Cook, stirring occasionally, until the vegetables are very tender, about 15 minutes.
2. Add the chickpeas, white wine, Pernod, salt, and pepper. Cook, stirring, over medium-low heat until most of the liquid is absorbed and the flavours blend together, 6 to 8 minutes. Stir in the fennel ferns.
3. Coarsely puree the mixture in batches in a food processor, adding up to 2 tablespoons more oil if desired. Adjust the seasonings and cool to room temperature.