Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by soaking 2 cups of dried chickpeas in ample water overnight, then drain them completely.

2. 2

   Combine the drained chickpeas with 4 cups of vegetable broth, 2 bay leaves, and 4 peeled garlic cloves in a large vacuum-sealable bag, ensuring to seal it removing as much air as possible.

3. 3

   Preheat a water bath to 90°C (194°F) using an immersion circulator, then submerge the sealed bag of chickpeas and cook for 3-4 hours until the chickpeas are tender.

4. 4

   While the chickpeas cook, prepare the walnut-herb paste by combining 1 cup of toasted walnuts, 1 large finely diced red onion, 1 cup of chopped fresh cilantro, 1/2 cup of chopped fresh parsley, and 2 tablespoons of red wine vinegar in a food processor, pulsing until a coarse paste forms.

5. 5

   Remove the cooked chickpeas from the sous-vide bag, reserving the cooking liquid, then discard the bay leaves and mash half of the chickpeas lightly with a fork while leaving the other half whole.

6. 6

   In a large skillet over medium heat, warm 3 tablespoons of olive oil, then add the prepared walnut-herb paste along with 1 teaspoon of ground coriander, 1/2 teaspoon of ground blue fenugreek, 1/4 teaspoon of cayenne pepper, and sauté for 5 minutes until fragrant.

7. 7

   Stir the mashed and whole chickpeas into the skillet with the spice mixture, gradually adding reserved chickpea cooking liquid until your desired consistency is reached, allowing it to simmer for 10 minutes, then season with salt and black pepper to taste.

8. 8

   Serve the Sous-Vide Chickpea Lobio warm, garnished with 1/4 cup of fresh pomegranate arils and additional fresh herbs if desired.