Pedrosillano Chickpeas with Sumac & Labneh Cheese

Pedrosillano Chickpeas with Sumac & Labneh Cheese
Created By: Chef Debi Smissen
Use: York Garbanzo Beans
Yields: 7 cups, serves 4-6 as a side dish
Vegetarian

Pedrosillano Chickpeas with Sumac & Labneh Cheese
Recipe and photo courtesy of Chef Debi Smissen, Tom Douglas Restaurants

 

Ingredients for the Chickpeas:

2 cups dried PNW Co-op Pedrosillano or York chickpeas, rinsed & sorted

2 cloves Garlic, finely chopped

2 teaspoons Aleppo Chile Pepper

4 teaspoons Sumac

1/2 cup Olive Oil

1/4 cup Lemon juice

1 Tablespoon Pomegranate Molasses

2 sprigs Parsley

2 sprigs Mint

3 cups assorted seasonal vegetables

Ingredients for cheese:

2 cups plain Greek yogurt

1 cup extra virgin Olive Oil

1/2 teaspoon Lemon zest, finely chopped

1 sprig Rosemary

Directions:
Labneh cheese
• Put 2 cups of Greek yogurt in a double layer of cheesecloth, place in a strainer over a bowl and refrigerate for 2 or 3 days. 
• Gently squeeze out excess liquid. Season with salt & pepper to taste and add lemon zest. 
• Roll into small balls and place in a jar with rosemary sprig and cover with olive oil. Keep refrigerated for up to 2 weeks.
 

Chickpeas & vinaigrette:
• Soak the chickpeas overnight with 6 cups water. Drain, return to pot & cover chickpeas with 4 inches of water. Bring to boil and skim off foam. Reduce heat to medium and simmer for about 40 minutes or until tender. Cool in their cooking liquid with one tablespoon salt.
• Whisk together the garlic, Aleppo, sumac, lemon juice & pomegranate molasses with 1/2 cup olive oil and 2 teaspoons salt.
• Drain chickpeas & toss with vinaigrette. Flavor intensifies if marinated for a day or two.
• Toss chickpea mixture with parsley, mint & vegetables of your choice. Season with salt & pepper to taste. Top with Labneh cheese.
 

Chef Debi Smissen debuted this dish on the PNW Co-op Cooking Demo Stage at the 2016 National Lentil Festival. Watch the video here.