CHICK PEAS WITH VEGETABLES IN TOMATO SAUCE “REVITHIA YIAHNI” - STAVROS' KITCHEN

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor with a higher smoke point.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol.

bay leaves

🥗Healthier: thyme

💰Cheaper: oregano

Thyme provides a similar aromatic quality.

Soak dried chickpeas overnight or at least 12 hours before cooking.

Change the water with fresh water after soaking.

Place soaked chickpeas on the stove and turn the gas on high heat.

Bring chickpeas to a boiling point and let them simmer for 5 minutes, removing any froth that forms.

Drain the chickpeas and add fresh boiling water.

You can continue cooking chickpeas in the pan for about 2.5 hours or use a pressure cooker for 13 minutes.

If using a pressure cooker, cover chickpeas with boiling water, turn the heat down to halfway when it starts whistling, and cook for 15 minutes.

After 13 minutes, turn off the pressure cooker and let the steam out before opening it to check if the chickpeas are tender.

In the meantime, prepare the sauce by adding 3 tablespoons of olive oil to a pan and heating it.

Add chopped onions and garlic to the oil and cook until translucent.

Add spices and tomatoes to the pan and fry for a minute.

Once the sauce is ready, add tomato paste, olive oil, and chopped potatoes to the pan and season with salt and pepper.

Mix well, cover, and cook for a further 4 minutes.

After 4 minutes, turn off the heat and let the steam out before checking if the vegetables are cooked by piercing them with a knife.

If they are tender, put the pan back on the fire and cook the spinach for a couple of minutes before turning it off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary