Greek Chickpeas Recipes

CHICKPEAS WITH SPINACH (GREEK)

Steps:

• In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
• Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
• Cover and simmer for about 18 minutes, stirring occasionally.
• Add spinach and cook about 7 minutes longer, or until spinach is cooked.
• Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS

Steps:

• Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
• Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

REVITHIA STO FOURNO (GREEK BAKED CHICKPEAS)

Steps:

• Soak chickpeas in water, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Drain and rinse chickpeas; set aside.
• Combine 1/2 of the onions and 2 tablespoons oil in a Dutch oven over medium heat; saute, uncovered, for 3 minutes. Add sage and reduce heat to low; continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
• Add eggplant and shallot to the pot. Layer with chickpeas, then add 1/4 cup water. Sprinkle with red pepper flakes, paprika, smoked paprika, and black pepper; add bay leaf. Add remaining onions and top with sun-dried tomatoes, plum tomatoes, and canned tomatoes. Drizzle over remaining 2 tablespoon olive oil and 1/2 of the liquid from the canned tomatoes. Add enough water to cover the chickpeas but not the tomatoes.
• Cover the pot and bake in the preheated oven for 3 1/2 to 4 hours; do not open the oven during cooking time. Turn off the oven and keep pot in for 30 minutes before removing. Remove from the oven and let stand for 20 minutes.
• Serve with salt and pepper and garnish with parsley.