Black chickpeas are grown in Puglia, Italy and have an earthier taste than the white ones. They are generally available at specialty stores. Use regular chickpeas if you can’t find them.
- 1 cup dried black chickpeas
- 1 bay leaf
- 2 garlic cloves, peeled
- 1/2 a small onion, halved
- 1 red dried chili
- 3 tbsp olive oil
- 2 leeks, thinly sliced (3 cups)
- 2 tsp chopped garlic
- 2 cups chopped fresh tomatoes
- 2 tbsp chopped parsley
- Salt and freshly ground pepper
- 1 tbsp extra virgin olive oil
Soak chickpeas overnight in water. Rinse beans and place in pot with bay leaf, garlic, onion and chili and cover beans by 1-inch with water. Bring to boil, then reduce heat and simmer gently covered for 1 to 1 1/2 hours or until chickpeas are tender. Drain well, reserving 1 cup cooking water. Discard the aromatics.
Heat 3 tbsp oil in skillet over medium heat. Add leeks and garlic and sauté for 4 minutes or until softened. Add tomatoes and cook for 4 minutes or until tomatoes begin to break down. Add 1 cup cooking liquid and chickpeas. Season with salt and pepper.
Simmer together, covered, for 10 to 15 minutes or until saucy and tender. Sprinkle with parsley and drizzle with remaining olive oil. Serve as a side dish with eggs.