Chickpeas (Ρεβύθια)No Comments » Apr 26th, 2009 | By Tobias | Category: Recipes, Salads and Dressings, Starters
A favoured starter or Mezze in the Greek cuisine are the chickpeas (Revithia).Along with lentils and fava beans the chick pea is one of the most common pulses here in Greece. If you are looking for something vegetarian this recipe is exactly your thing. I always have some boiled chickpeas in the house because they can be used in may ways. They taste great with green salad and feta cheese or you blend them to a Humus, if you need a dip.
Here you find a recipe of a classical Greek salad dish.
Preparation: put the chickpeas over night into water.
Cooking time: 30 minutes
- 250 gram chickpeas
- juice of a lemon
- 1 cup of oliveoil
- 1 finely chopped onion
- thyme, salt and fresh pepper
Soak the chickpeas in water over night. Boil them for approx. 15 minutes in water until they are “al dente”. Drain them. Sautee the chopped onion in a frying pan, add the lemon juice, the thyme, salt and pepper. Stir well. Now add the chick peas and let it all simmer for another 15 minutes. (maybe add some water if needed).
This dish tastes best when prepared a day in advance. The Greeks serve this dish at room temperature.
TIP: The boiling time of the chick peas is depending on how and for how long they have been stored. As well the quality of the water plays a role. In case you have very calcareous water, you might consider using bottled water.