Chickpea salad

From the book Mezze, part of the love food collection by paragon books

Chickpea salad [serves 4 to 6]

1/2 tbsp unsalted butter
1 tbsp olive oil
2 red onions, thinly sliced
about 3 tbsp extra virgin olive oil
about 1 tbsp freshly squeezed lemon juice
1/2  tbsp fresh thyme leaves or 1/2 tsp dry thyme
1/2 tsp ground cumin
1/4 tsp ground coriander
pinch of ground tumeric
14oz/400g canned chickpeas, drained, rinsed and shaken dry
salt & pepper

To serve

2 tbsp chopped fresh dill, parsley, cilantro, or mint, plug extra to garnish
1 pomegranate, halved.

 Melt the butter with the oil in a heavy-botomed skillet with a tight-fitting lid. Add the onions and cook over medium head, stirring, until well coated in teh butter and oil. The reduce the heat to low, put a damp, crumpled piece of wax paper over the saurface of the onions and cover the skitter. Let the onions sweat for 20 minutes, or until very soft and pale pink but not brown.

Meanwhile, mix 3 tablespoons of oil, one tablespoon of lemon juice, the thyme, spices, and salt and pepper to taste together in a bowl. Stir in the chickpeas.

Transfer the onions to a plate lined with crumbled paper towels and pat dry to remove the excess oil. Add to the chickpeas and stir together. LEt cool, then cover and chill in teh refrigirator for at least 1 hour.

Remove the chickpeas from the refrigerator 15 minutes before serving to return to room temperature. Taste and add extra lemon juice or oil, as you like, then stir in the chipped dill, parsley, cilantro, or mint. Hold the pomegranate over the salad, cut-side down and tap the top with a wooden spoon until the seeds fall out. Repeat with the other half, then stir together, transfer to a serving bowl and serve. Garnish with the remaining herbs.