Recipe for Marinated Chickpeas with Chilli Lemon and Parsley 
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Yield:
6 )
Ingredients:
Amount Ingredient
1 x handf fresh parsley with the stalks separated from the leaves and the leaves roughly chopped
340 gm chickpeas soaked overnight
1 lrg peeled potato
2 x cloves of garlic peeled olive oil and lemon juice dressing (qv)
Instructions:
Instructions: Tie the parsley stalks together.

Rinse the soaked beans add the stalks whole potato and garlic and cover with water.

Bring to the boil place the lid on and simmer gently for 1 1/2 hours or until tender skimming as necessary.

Once they are cooked discard the stalks potato and garlic.

Drain and while still hot dress with the olive oil and lemon juice dressing the chillies and the chopped parsley leaves.

This is Lovely served at room temperature with grilled fish or tossed into a salad. And I like it semi smashed and smeared over some toasted bread.

The chillies realty make this dish dont be afraid of them. They wont blow your brains out because when deseeded they just give a really fresh fragrant flavour with a little bit of warmth. Trust me!

Serves 6

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