This text is part of the special book Plaisirs
The recipe is taken from the book Festive ! 75 colorful recipes to taste summer all year round (Martin Juneau, Les Editions de L’Homme, $40)
Servings | 4 to 6
Preparation time | 30 minutes
Soaking time | 12 hours
Cooking time | 50 minutes
INGREDIENTS
100 g (½ cup) dried chickpeas
125 ml (½ cup) olive oil
3 red peppers
2 slices of candied lemon (with salt) in a jar
4 sprigs of thyme, stripped
2 burrata
10 g (2 tsp) black sesame seeds
Fleur de sel to taste
Chilli powder to taste
PREPARATION
Place the chickpeas in a large bowl and fill it almost to the brim with water. Leave to soak overnight in the refrigerator (12 hours) so that the chickpeas are completely hydrated. (They will double in size as they soak up the water, so make sure the bowl is big enough.)
Drain the chickpeas and discard the soaking water. Put them in a saucepan and cover with cold water. Bring to a boil, lower the heat and skim. Lightly salt the water and cook over low heat for about 30 minutes. Drain the chickpeas, reserving the cooking water and spread them on a plate covered with absorbent paper to dry them well.
Over high heat, heat the olive oil in a large ovenproof skillet. Add the dried chickpeas. Brown the chickpeas for about fifteen minutes, stirring them from time to time. When they are golden brown and crispy, place them on a new paper towel and set aside. Reserve the skillet and oil.
Preheat the oven to 180°C (350°F).
Peel the peppers using a peeler and cut them into strips about 5 mm (¼ inch) wide. Cut the candied lemons into small cubes.
Place the pepper strips in the reserved pan of olive oil, add a ladleful of the chickpea cooking water, the thyme and the candied lemons. Bring to the boil, then put in the oven and cook for about 15 minutes.
When the peppers are tender, return the pan to the ring over high heat, add the chickpeas and let the cooking water evaporate. Season and set aside.
To serve, place the pepper-chickpea compote on the plate. Place the burrata on top and garnish with black sesame seeds, fleur de sel and chili powder to taste.