Greek Chickpea Stew

60 mins
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. 2Prepare 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.
  3. 3Prepare 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.
  4. 4Drain 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.
  5. 5Drain 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.
  6. 6Drain 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.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13In a food processor, mix one laddle of the chickpea stew, five tablespoons of olive oil, salt, and pepper. Add the juice from two lemons.
  14. 14In a food processor, mix one laddle of the chickpea stew, five tablespoons of olive oil, salt, and pepper. Add the juice from two lemons.
  15. 15In a food processor, mix one laddle of the chickpea stew, five tablespoons of olive oil, salt, and pepper. Add the juice from two lemons.
  16. 16Blend the mixture in the food processor until smooth.
  17. 17Blend the mixture in the food processor until smooth.
  18. 18Blend the mixture in the food processor until smooth.
  19. 19Add the blended mixture back into the pot with the remaining stew. Mix everything together.
  20. 20Add the blended mixture back into the pot with the remaining stew. Mix everything together.
  21. 21Add the blended mixture back into the pot with the remaining stew. Mix everything together.
  22. 22Taste and season with salt and pepper.
  23. 23Taste and season with salt and pepper.
  24. 24Taste and season with salt and pepper.
  25. 25Serve 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.
  26. 26Serve 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.
  27. 27Serve 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
  • 2 cups chickpeas
  • 2 cups chickpeas
  • 6 cups water
  • 6 cups water
  • 6 cups water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 stalks celery
  • 2 stalks celery
  • 2 stalks celery
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 5 tablespoons extra virgin Greek olive oil
  • 5 tablespoons extra virgin Greek olive oil
  • 5 tablespoons extra virgin Greek olive oil
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 2 lemons lemon zest
  • 2 lemons lemon zest
  • 2 lemons lemon zest
  • 1 small bunch thyme
  • 1 small bunch thyme
  • 1 small bunch thyme
  • 1 small bunch rosemary
  • 1 small bunch rosemary
  • 1 small bunch rosemary
  • 1 small bunch dill
  • 1 small bunch dill
  • 1 small bunch dill
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 lemons lemon juice
  • 2 lemons lemon juice
  • 2 lemons lemon juice

Equipment

potmixerknifecutting boardgrater