Spicy Chick Peas / Pikantika Revithia

5 from 1 vote

East meets West in this spicy Anatolian-flavored chick-pea stew.

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Prep Time 5

Cook Time 1 30

Course meze, starter

Cuisine Greek, Greek cuisine, Mediterranean diet, vegan

Servings

Ingredients

1 /2 lb. / 250 g dried peeled chickpeas
½ cup extra virgin Greek olive oil
1 red onion finely chopped
3 cloves garlic finely chopped
1 tsp. curry powder
½ tsp. cumin powder
½ tsp. turmeric powder
½ tsp. cayenne
2 tbsp. lemon juice plus grated zest of 1 lemon
Salt and pepper
3 tbsp. finely chopped fresh flat-leaf parsley or cilantro

Instructions

Place the chickpeas in a large pot with ample cold water. Bring to a boil over high heat. Reduce to low and simmer for about 1 – 1 ½ hours, or until tender. Remove from heat and drain.
Heat 2 tablespoons olive oil in a medium skillet over medium heat and sauté the onion and garlic until soft. Add the spices to the pan and stir all together for a few minutes.

Notes

You can find peeled chickpeas in Greek markets all over North America and Europe. You can also use regular dried chickpeas for this dish, but they will need to soak for 8 hours before you boil them and the boiling time is longer.

Keyword chickpeas, Diane Kochilas, extra virgin olive oil, fresh herbs, Greek olive oil, legumes, pulses, spicy

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