1 1/2 c. dried chickpeas, soaked overnight
2-3 fresh sage leaves
2 sprigs fresh marjoram or thyme
1 medium red onion, diced
1/4 c. red wine vinegar
1 garlic clove, finely chopped
salt and pepper
2 Tbl. extra virgin olive oil
10-12 sundried-tomatoes packed in oil, drained and diced
2 Tbl chopped parsley
Drain and rinse the beans and place them in a saucepan. Add enough water to cover generously. Add the sage and marjoram or thyme. Boil gently for 50 to 60 minutes, checking to be sure the beans are cooked until tender, then drain.
Meanwhile, bring a small pot of water to a boil. Drop the chopped onion in the boiling water for 15 seconds (that's right, seconds), then drain and splash with a bit of champagne vinegar to bring out the red colour. Set aside. Combine the red wine vinegar, garlic, 3/4 tsp. salt and a few pinches of pepper in a bowl. Gradually whisk in the oil.
Toss the chickpeas in the vinagrette as soon as they have been cooked and drained. Add the onion and sundried tomatoes and toss. Marinate for an hour (or several). Add the parsley before serving.
(For grilled eggplant: slice eggplant crosswise into 3/4 - 1" steaks. Place in a large plastic bag. Add a few Tbl. of olive oil and a generous sprinkling of salt and pepper. Shake quickly to coat evenly - the eggplant will immediately absorb any oil that touches the cut surfaces. Cook over hot coals until tender, about 4 min/side.)