It’s one of those meals which highly proves that simple ingredients can work wonders!
It’s not a recipe that requires any particular cooking skills.
The only thing to be careful of is how thick or runny the broth should be after cooking the chickpeas.
However, this depends on your personal preference.
Just to say, in our recipe we prefer a more concentrated broth.
In most cases, this meal is served hot, with spicy feta cheese, fresh bread, olives and smoked herring!
It just happened we had leftover chickpeas, so we decided the next day to boil some rice and mix them together.
The result was a super healthy, fast and delicious lunch!
The family of legumes introduces us to unpretentious authenticity…
- 500gr. chickpeas
- 2 big onions or 3 medium, finely chopped
- 3 cloves garlic, finely chopped
- 2 bay leaves
- 2 cubes bio chicken or vegetable stock (optional)
- 125ml. extra virgin olive oil
- 1lt. water approximately
- 2 lemons, juice only
Place chickpeas into a deep bowl and cover with cold water from the previous night.
Keep them in the fridge.
When it’s time for cooking, strain chickpeas.
Add olive oil in a pressure cooker and cook onion over medium-high heat until it is translucent for about 6-7 minutes, stirring constantly.
Sprinkle with some salt.
Add garlic and cook for a couple of minutes, stirring constantly.
Add chickpeas and cook for further 3 minutes.
Pour water into the pot.
Keep in mind that chickpeas should be just fully covered with water!
Add bio stock and bay leaves.
Bring to the boil and cook under pressure for 25 minutes.
Release the pressure by using a quick-release method and uncover.
Taste if chickpeas are soft and add the lemon juice.
Taste again and season according to your preference.
If you prefer a thicker broth then simmer chickpeas for some minutes more without lid.