Greek Chickpeas Food

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.

GREEK CHICKPEA SOUP RECIPE (REVITHIA)

Steps:

• To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
• When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.
• Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).
• Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 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 and add the olive oil, chopped onion, oregano and bay leafs.
• Turn the heat down to a simmer and place the lid on. Let the revithia cook for 1-2 hours, depending on the chickpeas, until tender. Add more water if necessary in order not to dry.
• If you prefer your soup to be thicker, during the end of cooking time add in a bowl the flour and lemon juice and pour gradually 1-2 ladles of the soup and whisk. Add the mixture slowly in the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.
• Serve this Greek chickpea soup while still warm with lots of Kalamata olives and crusted bread aside. Enjoy!

GREEK SALAD WITH CHICKPEAS

Steps:

• In a large bowl, combine onion, lemon juice, and oil and season with salt and pepper. Toss well to combine and let sit 5 minutes. Add cucumber, tomatoes, feta, chickpeas, olives, and parsley; season with salt and pepper and toss to combine. Divide among 4 bowls and serve immediately.

GREEK CHICKPEA SALAD WITH MELTING FETA

Steps:

• Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
• Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

GREEK CHICKPEA SALAD

Steps:

• In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
• In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
• Serve about 1 1/2 tablespoons dressing with each salad.

GREEK TRADITIONAL BAKED CHICKPEAS (REVITHADA)

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!

GREEK CHICKPEAS

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.

GREEK CHICKPEA SALAD

Steps:

• In a large bowl, add the drained chickpeas, cucumber, tomatoes, kalamata olives, red onion, half of the feta cheese and the dill. Drizzle with the olive oil and vinegar then season with the kosher salt, freshly ground black pepper and sugar. Toss gently and add the rest of the feta cheese. Adjust seasoning and serve or refrigerate overnight.

GREEK ROASTED CHICKPEAS

Steps:

• Soak the chickpeas in water overnight.
• Rinse and place in a pot with the onion, garlic and bay leaf. Add water until it covers beans with about an inch of water above the beans.
• Simmer for about 45 minutes (it may take longer) until chickpeas are almost completely cooked and water is all absorbed.
• Preheat oven at 350 degrees F (180 degrees C).
• Stir in the tomato paste and let it heat, stirring gently so that it spreads over all the chickpeas.
• Remove from pot, empty the beans in a casserole dish and add 2 tablespoons olive oil and the dill. Blend well.
• Add about ½ cup warm water at the corner of the casserole dish and tilt so it spreads over the base of the whole dish.
• Add salt and pepper as needed.
• Cover the pan with aluminum foil or with its lid.
• Roast for about 30 minutes.
• Serve at room temperature