Revithada (Slow-Cooked Chickpeas)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Finely chop 2 onions and 2 garlic cloves and cook in 2 tbsp olive oil until translucent.

2. 2

   Add 2 cans chickpeas, rinsed, 1 tsp rosemary and 500 ml water, then season with salt.

3. 3

   Cover and braise gently for 40-45 minutes until the chickpeas are very soft.

   40:00
4. 4

   Stir in the juice of a lemon and leave to stand briefly before serving so the flavours can mingle.