Greek chickpea stew | Akis Petretzikis

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans are more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and water with seasoning is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and canola oil is often less expensive.

bay leaves

💰Cheaper: dried thyme

Dried thyme can substitute for bay leaves at a lower cost.

Soak chickpeas overnight in water.

Drain and rinse soaked chickpeas.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic, diced carrots, and celery; cook for 3-4 minutes until softened.

Add soaked chickpeas, diced tomatoes, and vegetable broth to the pot.

Season with bay leaves, oregano, salt, and black pepper.

Bring to a boil, then reduce heat to low and simmer for 45-60 minutes, until chickpeas are tender.

Stir in lemon juice and chopped parsley before serving.

Remove bay leaves before serving.

Cooking Techniques

Spice Level: