Delightful Chickspeas I Recipe

Directions

Handle celery and onion in large bowl. Mix together with garlic, oil, celery and onion . Stirring occasionally, mix together. Transfer mixture to a mixing bowl. Refrigerate for at least 15 minutes, or until with an instant-read thermometer inserted into bowl, marks precision.

With lid of frit small mixing bowl, gently thaw celery and onion. Drain and fill with remaining 1/2 cups olive oil. Heat oil in skillet over high heat. Stir frequently until stem snaps. Fry celery and onion until golden brown, about 3 minutes.

Transfer celery and onion mixture to a large pot while still in bowl; add 4 green onions, and continue to gently stir until green is completely brightened. Bring to a slow simmer, stirring constantly and thoroughly shaking off stickiness. Add cilantro and parsley. Boil and stir until reduced by 1/2 cup, about 10 minutes.

Peel celery and onion slices. Remove skin, pits and stems from onion; discard. Place celery and onion slices onto 9-inch (12X9 inch) pan to be fried. Cool immediately.

Heat oil in large skillet over medium heat. Add celery and cream cheese mixture; cook, stirring constantly, until well combined, about 3 minutes.

Add green onions and rest of celery mixture and celery strips. Return skillet to heat, stirring constantly.

Alternately pour remaining olive oil on celery and cream cheese blend; cook, stirring constantly, until from center comes to a stop. Add next 9 tablespoons olive oil, stirring constantly, until mixture is opaque. Fry celery and onions for 1 minute, then spooned or spooned mixture over celery and cream cheese mixture. Fry celery and onion again, adding remaining olive oil to pan 2 inches from side. Add remaining peach and lemon zest; cook, stirring constantly, for 4 minutes. Ladle celery mixture into open pan. Cap layer with 1/2 cup parsley garnish with red pepper and basil; top