I cooked up some chickpeas during the day because I had some. I used garlic, bay leaf, and cilantro in the cooking water. For dinner I turned the chickpeas into an entree by following a recipe in Bishop's Italian Vegetarian called Chickpeas Simmered with Tomatoes and Rosemary. I did not make the full recipe which would have used up all my chickpeas.I served this along side a simple salad of fresh local lettuces.
I really enjoyed this meal. Matt wanted to have the leftover chickpeas on top of a salad the next day for lunch but we were out of salad greens.
I would make these chickpeas again and eat them hot or cold. I could probably only serve this to guests as part of meal but for us it is a nice simple and satisfying dinner.
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