🇪🇸 Spanish Vegetarian

Chickpeas Escabeche

Name: Chickpeas Escabeche
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: to taste Salt; 1/2, thinly sliced Onion; 2 cans Chickpeas; 3 tbsp Olive Oil; 3 Bay Leaf; 2 Carrot; handful, torn Fresh Parsley; 150 ml Apple Cider Vinegar; 1, juiced Sherry Vinegar

🇪🇸 Spanish

Marinated escabeche — chickpeas pickled warm in vinegar, bay and paprika; serve chilled. 23 minutes of mostly hands-off cooking.

Prep 15 min Cook 8 min Serves 2 Easy

Ingredients

Saltto taste
Onion1/2, thinly sliced
Chickpeas2 cans
Olive Oil3 tbsp
Bay Leaf3
Carrot2
Fresh Parsleyhandful, torn
Apple Cider Vinegar150 ml
Sherry Vinegar1, juiced

Instructions

1
Whisk the sherry vinegar juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the chickpeas — slice, shred or cube it so every forkful gets some.
3
Toss the chickpeas with the onion, fresh parsley and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of sherry vinegar if it needs lift.

Chef's tip

A final squeeze of sherry vinegar just before serving lifts every other flavour.

Cook it with your pantry → Share this page: /dish/6051

Video: Escabeche with Mussels · on YouTube