Chick Pea Stew
500gr (1 pound) chickpeas
2 teaspoons baking soda
1 cup Greek extra virgin olive oil
2 medium red onions, grated
½ cup freshly squeezed orange juice
1 teaspoon curry powder
1 teaspoon fresh rosemary leaves, chopped
½ teaspoon turmeric
2 teaspoons salt
1/8 teaspoon pepper
We soak the chickpeas overnight in warm water. Next morning, we drain well.
We add the baking soda and we mix well with the chickpeas, rubbing with our hands. We let them stay with the baking soda for ½ to 1 hour. We rinse thoroughly.
In a large double bottomed casserole we put the peas with 6 cups of water and we bring to the boil. We throw away the scum that accumulates at the top. We add the rest of the ingredients except the salt and pepper. We let them boil, covered in a low heat for about 1 hour or till the chickpeas are tender (cooking time depends on the age of the chickpeas). We add the salt and pepper and we let them boil for 10 more minutes. We serve warm or at room temperature.
Cook Time: 1 hour and 10 minutes
Description: Exceptional Greek recipes and all things Greek!
This recipe was submitted by Christina Petsetaki