Fresh green chickpeas, available in spring, are shelled and gently cooked with onion and dill in this seasonal olive oil dish. Softer and slightly sweeter than dried chickpeas, they are a springtime favorite.
Cook the finely chopped onion in olive oil until softened.
Add the shelled fresh chickpeas and cook, stirring, for a few minutes.
Add the salt and a little water. Simmer over low heat until tender. Caution: Fresh chickpeas cook much faster than dried ones, so do not extend the cooking time.
Remove from the heat, sprinkle with finely chopped dill, and serve warm.
Important: Wet your hands to make shelling the fresh chickpeas easier. Caution: Fresh chickpeas cook much faster than dried ones, so do not extend the cooking time. Allergen: contains no common allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
