Greek Chickpea Stew

1h
Serves 6
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Directions

  1. 1Prepare the chickpeas by adding a pinch of salt and soaking them in cold water for about six hours until they double in volume and become very soft.
  2. 2Drain the chickpeas and rinse them under cold water. IMPORTANT: Never boil legumes with salt; otherwise, the skin will become very hard, and the inside will become soft.
  3. 3In a pot, heat some extra virgin Greek olive oil and add the chopped red onion, celery, and carrots. Sauté for about five to seven minutes until they are completely caramelized.
  4. 4Add the chickpeas and chicken stock to the pot along with lemon zest and rosemary. Bring to a boil, then simmer for about one hour or until the chickpeas are completely cooked.
  5. 5In a food processor, mix one laddle of the chickpea stew, five tablespoons of olive oil, salt, and pepper. Add the juice from two lemons.
  6. 6Blend the mixture in the food processor until smooth.
  7. 7Add the blended mixture back into the pot with the remaining stew. Mix everything together.
  8. 8Taste and season with salt and pepper.
  9. 9Serve the stew and garnish with a squeeze of lemon juice, freshly chopped dill, and a drizzle of extra virgin Greek olive oil and freshly ground pepper.

Ingredients

  • 2 cups chickpeas
  • 6 cups water
  • 1 pinch salt
  • 1 red onion
  • 2 stalks celery
  • 2 carrots
  • 2 cloves garlic
  • 5 tablespoons extra virgin Greek olive oil
  • 4 cups chicken stock
  • 2 lemons lemon zest
  • 1 small bunch thyme
  • 1 small bunch rosemary
  • 1 small bunch dill
  • 1 pinch salt
  • 1 pinch pepper
  • 2 lemons lemon juice

Equipment

potmixerknifecutting boardgrater

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