WARM CHICKPEA, FENNEL AND PARSLEY SALAD

I prefer to use dried chickpeas because they are healthier and they just taste better. But you can use canned if you want to. In any case, it is a fabulous dish that I ate even five days later and still enjoyed so much.

After decades of cooking, I finally started to use a whisk for mixing oils or dressings. What a difference. I guess there's a reason for all those kitchen gadgets.

This is a simple recipe that is easy to prepare and is a nice switch from chickpeas in salad or the way I have always eaten them - sprinkled with salt and pepper. This is also a great
entertaining dish because it is filling and inexpensive to make.

When I made this I added more vinegar, but I don't think this is the type of salad that calls for a very vinegary dressing, so go slowly. I think the vinegar is supposed to be more subtle.

Serves 6

1-1/2 cups dried chickpeas
(3/4 pound) soaked overnight and drained
(This made about 3 cups of cooked)
1 large onion, quartered
12 thyme sprigs
Salt
2 garlic cloves, very finely chopped
2 tbs red wine vinegar
1/2 cup olive oil
2 celery ribs, finely chopped
1 small fennel bulb (3/4 pound to 1 pound)
halved, cored, and finely chopped
3/4 cup loosely packed parsley
1/2 cup finely chopped red onion


In a large pot, cover the chickpeas with water. Add the quarted
onion and the thyme sprigs. Bring the chickpeas to a boil, then
simmer them over moderate heat for 1 hour. Stir in 1 teaspoon of
salt and simmer the chipeas until they are tender, about 10 minutes
longer. Discard the onion and thyme sprigs (Leave in loose thyme)

Meanwhile, in a medium bowl, mash the garlic with 1 teaspoon of
salt. Stir in the red wine vinegar, then gradually whisk in the olive
oil.

Drain the chickpeas and toss with the celery, fennel, parsley and red
onion. Add the dressing and toss until blended. Add salt to taste.

Serve warm.

Recipe from Food & Wine Annual Cookbook 2003

Wine suggestion: Fruity low-oak Chardonnay