Lamb stew with chickpeas

Lamb and chickpeas is the perfect winter match. Besides it is such a simple dish to cook and yet incredibly delicious! 

Ingredients

• 1kg lamb, cut in bite-sized pieces
• 1/4 tea cup of extra virgin olive oil
• 2 large onions, cut in slices
• 4 cloves of garlic
• 500g chickpeas, soaked and boiled
• 1/2kg tomatoes, finely sliced
• 1sprig of thyme
• 1 bay leave
• salt
• freshly ground pepper

Method

Put some bicarbonate of soda in a bowl with water and soak the chickpeas overnight to expand. Rinse them well and put them in a casserole with cold water. Boil the chickpeas for 30 minutes and drain them. In another pan warm the olive oil and brown the meat. Add the garlic and the onion and wait until they get translucent. Then add the chickpeas, thyme, bay leave, tomatoes and a bit of water. Cover with a lid and simmer for 1 h until the meat gets tender and the chickpeas mellow. Season with salt towards the end of cooking time. My tip: since you use a fork to eat this dish make sure the sauce is thick.

portions 6

Preparation Time 30 minutes

Baking time 60 minutes

Source: www.argiro.com.gr

Salad with chickpeas and beets

Rich, hearty salad, with lettuce, beets and peas. For a full meal, you can enrich it with feta cheese.

 
5.0 stars from 3 Chef

Preparation: 10 minutes and 20 minutes waiting | Cooking: 2 minutes | Total: 12 minutes and 20 minutes waiting
 

Recipe for: 4 servings

Nutrients for 1 serving
Calories: 232 calories | Fat: 15 gr.

Recipe Ingredients:

• Lettuce: 1 small 
• Boiled beets: 250 gr.  
• Boiled chickpeas: 250 gr.  
• Sliced onion: 1 small  
• Garlic: 2 cloves  
• Olive oil: 4 tablespoons  
• Balsamic vinegar: 1 tablespoon  
• Mustard: 1 teaspoon  
• Salt and pepper: as you like

Instructions:

1. Peel the garlic and hit them in order to break the cloves. Put them in the oil and leave 15 to 20 minutes to flavor. 
2. Wash and dry the lettuce. Cut in strips.  Put it in a bowl. Add the chopped beetroot slices, onion and chickpeas. 
3. Remove the cloves from the oil and add mustard, balsamic vinegar, salt and pepper. Beat well and pour over the salad. Stir and serve. 

Source: Radicio

Soupa revithia

Summary
Chickpea Soup
Servings: 6

Ingredients

• 2 tablespoons of baking soda
• 1 pinch of dill
• 1-2 lemons, sliced in wedges
• 3 oz of olive oil
• 3 medium, white onions, finely chopped
• 1.10 lb of chick peas
• 1-2 pinches of pepper
• 2-3 pinches of salt

Directions

• Soak the chick peas in water overnight.
• Drain them, then rub and mix them well with the baking soda.
• Thoroughly rinse them again and place in pot with cold water.
• Add the onions.
• When it starts to boil, skim off the froth.
• Simmer the chick peas until they soften, about 2 hours.
• Add the oil, salt and pepper and boil for a few more minutes.
• Serve with the lemon wedges.

Source: EatGreekTonight

Revithokeftedes

Summary
Chickpea Balls
Servings: 6

Ingredients

• 2 eggs, beaten
• 1/2 cup of flour for all purposes
• 1 medium, white onion, finely choped
• 1 teaspoon oregano
• 2.20 lbs of chick peas
• 1-2 pinches of pepper
• 2 1/4 cup of mashed potatoes
• 2-3 pinches of salt

Directions

• Soak the chickpeas overnight.
• Boil chickpeas for 40 minutes.
• Strain and mash.
• Add the mashed potatoes, beaten eggs, onion, 4-5 tablespoons (60-75ml) flour and seasonings.
• Mix the ingredients well and form into balls.
• Turn and fry until browned.
• Drain and serve hot.
• Roll the balls in remaining flour and fry in a little oil until golden brown.

Source: www.eatgreektonight.com

Revithosoupa [ Chik-pea Soup ]

Ingredients

•     1/2 Kg [1 lb] chick peas
•     2 tablespoons soda
•     4 small onions
•     1 cup of olive oil
•     salt
•     1 lemon

Directions

Steps

1. Place chick peas in a large bowl and cover with warm water.
2. Leave chick peas to soak overnight.
3. Drain water and add soda.
4. Allow an hour to pass and then rub the chick peas with your hands to loosen their skin.
5. Rinse and put them in a pan.
6. Add water to cover the chick peas.
7. Bring water to boil.
8. Remove the scum.
9. Peel and add the onions.
10. Cover and simmer for aproximately 2 hours, (check to see if the chick peas are tender and allow additional time if they are not).
11. Add oil and salt.
12. Simmer for a few more minutes.
13. Squize some lemon in the soup and server.

Creates 4 servings.

Source: Greekrecipes.gr

Greek Chickpea Soup (Revithia)

This is a lovely warm, nutritious dish - just the thing on cold winter days! Although it's not a 'last-minute' dish - you have to soak the chickpeas overnight - it's a very simple and cheap recipe. Very popular, especially in the villages.

Ingredients

½ kg chickpeas
1 onion grated
1 teaspoon rosemary
1 tablespoon lemon juice
1 tablespoon baking soda
100 ml olive oil
Salt & Pepper


Preparation

Soak the chickpeas overnight.

Drain them the following morning, add the baking soda and leave for 1 hour.

Put your hands in the bowl of chickpeas and rub them well.

Rinse the chickpeas very well 4 or 5 times.

Put them in a pan and add enough water to cover them.

Bring to the boil, removing the froth at the top with a wooden spoon just before they come to the boil.

Boil for 15 minutes.

Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again.

Bring to the boil, add the onion and rosemary and simmer for about 1½ hours or until they are really tender – don’t let them get dry and add water if necessary.

Add salt and pepper to taste.

Whisk the olive oil with the lemon juice and add to the chickpeas.

Simmer for about another 5 minutes and then serve.

You can find here more recipes likes this...

Authentic Greek Recipes