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Saturday, 19 June 2010 11:07

Chickpeas with Atlantic Kombu

Written by Grettir Hreinsson
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  • 150g dried chickpeas, washed
  • 1 strip Atlantic kombu
  • sea salt, to taste
  • 1 tablespoon fresh parsley, finely chopped

Chickpeas: Place in a clear bowl and set aside to soak overnight.
Atlantic kombu: Soak in a bowl of warm water for about 20 minutes, or until softened then drain and dice.
Place the prepared kombu in the base of a pot then drain the chickpeas and pour into the pan.
Add just enough water to cover the chickpeas then bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for between 90 minutes and 150 minutes (depending on the age of the chickpeas, topping-up the water as needed.
When the chickpeas are about 80% done, season to taste with sea salt then continue cooking, uncovered (do not add more water at this point) until the chickpeas are soft and almost all the liquid has evaporated away.
Remove from the pan and transfer to a serving dish then garnish with the parsley and serve.

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