chick-pea salad

1 pound dry chick-peas
1 pound potatoes (3 medium), pared
3 large carrots, pared, cut diagonally into 1/2″ thick slices
4 large onions, sliced
1/4 cup chopped garlic
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 cup chopped fresh dill or 2 tablespoons dried dill weed

Pick over, sort, wash beans. Cover with water in bowl. Refrigerate overnight. Drain chick-peas. Cook in boiling salted water in kettle 35 minutes. Add potatoes and carrots; boil 10 minutes or until peas are tender. Drain into large bowl. Sauté onion and garlic in olive oil until tender, 3 minutes; add to warm chick-peas. Stir in vinegar, salt, pepper and dill. Serve warm at room temperature over greens.

From Family Circle magazine, December 11, 1984.

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