Recipe: Chickpeas in Red Wine and Tarragon

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This recipe, a kind of half-way house between nibbles and a dip, comes a roundabout route from The Pink Adobe Cookbook via one of the legendary food threads on alt.tv.highlander. I have served it up at most of the fangirl weekends I’ve hosted. It was a firm favourite and was known as ‘that chickpea thing’.

When making it in bulk, I’ve cooked the chickpeas from dry, but it works just as well with tinned chickpeas as long as you heat them up a little so that they absorb more of the flavours as they sit in the marinade. I think the original had a lot more olive oil, so feel free to add more in if you want to. You need to let this sit for at least six hours before serving. Overnight is even better.

You need to serve it with some crisps that can scoop up the chickpeas. Tortilla chips are great but those mini popadoms are even better.

Chickpeas in red wine photo DSCN1011_zps83063d6f.jpg

Ingredients
400g tin chickpeas, drained and rinsed or 120g dried chickpeas, soaked and cooked
70ml red wine
1 garlic clove, crushed
30ml vinegar
20ml olive oil
1 tsp chopped fresh tarragon

If using tinned chickpeas, put them in a suitable bowl and microwave them for about a minute just to warm them through.
Add all the ingredients together, season with salt and pepper and mix thoroughly.
Cover and leave to stand at least six hours before serving.
To serve, spoon out the chickpeas with a bit of the marinade mixture to keep them moist.
Serve with mini popadoms or tortilla chips.
Serves 2 with other dips.

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