Greek Roasted Chickpeas Food

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

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!

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 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.