Greek Chickpeas Food

GREEK ROASTED CHICKPEAS

Greek Roasted Chickpeas image

Another great way to enjoy beans. This simple dish of roasted soft chickpeas goes great with feta.

Provided by OliveTomato.com

Time 1h20m

Number Of Ingredients 8

Ingredients

1 cup dry chickpeas
1 medium onion chopped
2 garlic cloves cut in half
1 bay leaf
1 tablespoon tomato paste
2 tablespoons chopped dill
2 tablespoons olive oil
Salt/Pepper

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

GREEK CHICKPEA SOUP RECIPE (REVITHIA)

Greek Chickpea soup recipe (Revithia) image

Hearty, simple and extra comforting, this Greek chickpea soup recipe (revithia soupa) is with no doubt the perfect dish for a cold winter's day! Greek chickpea soup is one of the most popular Greek wintery dishes while being highly nutritious full of fiber and a unique supply of antioxidants.

Provided by Eli K. Giannopoulos

Categories Soups

Time 2h

Number Of Ingredients 9

Ingredients

500g/ 17 oz. dry chickpeas (revithia)
1 large red onion, finely chopped
1/2 a cup olive oil
1 bay leaf
2 tsp dried oregano (optional)
salt and freshly ground pepper
juice of 1-2 lemons
2 tbsp flour
vegetable stock (optional)

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!

Nutrition Facts : ServingSize 1 portion, Calories 595kcal, Sugar 11.9g, Sodium 490.4mg, Fat 28.6g, SaturatedFat 3.8g, UnsaturatedFat 22.6g, TransFat 0g, Carbohydrate 68.9g, Fiber 13.2g, Protein 21.2g, Cholesterol 0mg

GREEK TRADITIONAL BAKED CHICKPEAS (REVITHADA)

Greek traditional baked chickpeas (Revithada) 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

Time 4h25m

Number Of Ingredients 8

Ingredients

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!

GREEK CHICKPEAS

Greek Chickpeas image

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

Provided by littlemafia

Categories Beans

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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.

CHICKPEAS WITH SPINACH (GREEK)

Chickpeas With Spinach (Greek) image

Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.

Provided by evelynathens

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

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.

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