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Marinated Chickpea Sandwiches with Lemon Confit
LOVE AND OLIVE OIL28Ingredients
3Days
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Ingredients
US|METRIC
4 SERVINGS
- 12 lemons
- 5 shallots (peeled and minced)
- 6 garlic cloves (minced)
- 2/3 cup kosher salt
- 1/3 cup sugar
- 4 cups extra virgin olive oil
- 1 1/2 cups dried chickpeas (or 2 cups drained canned chickpeas)
- 1 Tbsp. extra virgin olive oil (plus 1/2 cup)
- 1/2 yellow onion (quartered)
- 1 cup diced celery
- 1 celery stalk (plus 1/2 cup, cut in half, finely diced celery)
- 1 carrot (medium, peeled and halved)
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- freshly ground black pepper
- kosher salt
- 1/2 cup diced red onion (finely)
- 1/2 cup red wine vinegar
- 1 garlic clove (crushed and peeled)
- 1/4 tsp. cayenne pepper
- 1 Tbsp. fresh oregano (chopped)
- 1/2 cup flat-leaf parsley (finely chopped)
- 1/2 lemon (Zest and lemon juice from 1/2 a lemon)
- 8 slices country bread
- 1/2 cup roasted red peppers
- 4 Tbsp. Nicoise olives (pitted and chopped)
- 1 cup flat leaf parsley leaves
- freshly ground black pepper
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