GREEK CHICKPEA RECIPES RECIPES

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GREEK CHICKPEAS RECIPE - FOOD.COM



Greek Chickpeas Recipe - Food.com image

Make and share this Greek Chickpeas recipe from Food.com.

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1/8-1/4 cup extra virgin olive oil
1/2 cup chopped onion
3 cups cooked chickpeas
1 cup water
salt
black pepper
1 freshly squeezed lemon, juice of
1 tablespoon flour

Steps:

  • Fry the onions in the oil.
  • . Add the chickpeas and water, season with salt and pepper, and cook for 5 minutes.
  • In a small bowl, whisk together the lemon juice and flour until well blended and smooth.
  • Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended.
  • Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours.
  • Turn the heat off and let the chickpeas cool in the skillet.
  • Serve at room temperature or warm.

Nutrition Facts : Calories 292.3, FatContent 8.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 540.3, CarbohydrateContent 45.2, FiberContent 8.3, SugarContent 1.1, ProteinContent 9.3

GREEK TRADITIONAL BAKED CHICKPEAS (REVITHADA) - THE HU…



Greek traditional baked chickpeas (Revithada) - The Hu… image

This traditional baked chickpeas recipe is naturally vegan and gluten-free, plus it’s the tastiest method for preparing chickpeas.

Provided by The Hungry Bites

Categories     Main Course

Total Time 265 minutes

Prep Time 25 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 8

1 pound (450 grams) dried chickpeas soaked overnight
1 tablespoon baking soda
1 teaspoon fine salt
Pepper to taste
1 tablespoon sage leaves, fresh or dried
1 tablespoon sweet red pepper flakes, optional
1/4 - 1/3 cup olive oil
2 onions, chopped

Steps:

  • From the previous night, soak the chickpeas in a large bowl filled with water and 1 tablespoon salt. The water should cover the chickpeas by at least 2 inches.
  • Drain the chickpeas and discard any that look bad. Sprinkle them with the baking soda and mix gently with your hands. Let them rest for 20 minutes and preheat your oven to 350°F (175°C).
  • Rinse them very well and transfer them and the rest of the ingredients except the onions in a Dutch oven (or an oven-safe pot with a lid) and mix well. Cover the chickpeas with the chopped onions and add enough water to cover them by half an inch.Cover with the lid and bake for 3.5 – 4 hours.
  • Serve with barley rusks and Kalamata olives. Eat!

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