Marinated Chickpeas

• 3 cups dried chickpeas, or 4 cups drained canned chickpeas
• 2 tablespoons plus 1 cup extra-virgin olive oil
• 1 yellow onion, quartered
• 1 celery stalk, cut in half, plus 1 cup finely diced celery
• 2 medium carrots, peeled and halved
• 4 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 1 cup finely diced red onion
• 1 cup red wine vinegar
• 2 garlic cloves, crushed and peeled
• 1/2 teaspoon chopped peperoncini, or 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano
• 1 cup finely chopped flat-leaf parsley
• Zest and juice from 1 lemon

1. If using dried chickpeas, soak the chickpeas in water overnight and drain.
2. Heat 2 tablespoons of the oil in a large skillet over medium heat.
3. Add the yellow onion, celery stalk, and carrots and cook, stirring occasionally, for about 15 minutes, until the vegetables begin to color.
4. Tie 2 sprigs of rosemary and the thyme sprigs in cheesecloth and add to the vegetables.
5. Add the chickpeas (soaked dried or canned) and enough water to cover by 2 inches.
6. Bring to a gentle simmer and reduce the heat to medium-low.
7. Season with salt and pepper, and cook for about 1 1/2 hours, until the chickpeas are soft.
8. Remove the skillet from the heat and set aside to cool completely.
9. Drain, discarding vegetables and herbs.
10. In a bowl, combine the red onion and vinegar, and set aside for 15 minutes.
11. Drain the onion and transfer to a large bowl.
12. Add the diced celery, garlic, peperoncini, chickpeas, remaining 2 sprigs rosemary, oregano, parsley, remaining 1 cup oil, lemon zest, and lemon juice.
13. Season with salt and pepper and mix well.
14. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, making sure to turn the mixture a couple of times while marinating.
15. Allow the salad to come to room temperature before serving.
16. Keeps well if refrigerated up to 3 to 4 days.

dried chickpeas, extravirgin olive oil, yellow onion, celery stalk, carrots, rosemary, thyme, kosher salt, red onion, red wine vinegar, garlic, peperoncini, fresh oregano, flatleaf parsley, lemon

Taken from www.epicurious.com/recipes/food/views/marinated-chickpeas-377051 (may not work)