Revithia giahni sti gastra (greek chickpea stew)

PreviousNext

Main Dish

4 servings

Easy

2 hours

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• * 400 grams chickpeas, peeled
• * ¼ cup olive oil
• * 2 red onions, finely chopped
• * 2 - 3 cloves garlic, finely chopped
• * 3 large fresh tomatoes, grated
• * 1 cup, pummaro tomato juice
• * 1 tablespoon honey
• * 3 carrots, grated
• * 1 cup bell peppers, red and yellow, julienned
• * 1/2 cup parsley, finely chopped
• * Salt and freshly ground black pepper to taste
• * ½ tsp all spice

You may like

Chickpea and spinach soup

Preparation

• 1. Soak chickpeas (I use peeled chickpeas) from the previous evening.
  2. In a saucepan boil chickpeas and remove froth forming on top. Rinse and remove any peels that have not been removed. Return to the saucepan with fresh water and simmer until they are almost soft. Strain and place in a baking tin. Heat the olive oil and sauté the onions and garlic until translucent. Add the carrots, the peppers, tomato, honey and spices. Bring to a boil and add the parsley and mix.
  3. Pour the sauce on the chickpeas and cover the baking tin with the lid.
  4. Bake in a preheated oven for about 1 hour and 30 minutes.

Ivyliac

Questions

Photos of members who cooked this recipe