Lamb in the hull with chickpeas


Traditional food, which I have found in central and northern Greece more in Rhodes. His cooking becomes slow, and he comes and melons. Its taste; unique !! So let's see how we can make this delicious food.


For the marinade

  • 1 pot of red wine
  • ½ pot olive oil
  • 4-5 leaves of sage
  • 4 tablespoons garlic in pieces
  • Salt-pepper-oregano

For food

  • 2 kilos of lamb cut into portions
  • Or kilos of chickpeas soaked from the previous day
  • 3 chopped dried onions
  • 4 tablespoons garlic
  • 200 g of olive oil
  • 200 g red wine
  • 4 ripe tomatoes, finely chopped
  • 1 κ σ πελτέ
  • Salt-bukovo-oregano-2 bay leaves


  1. In a large pan I place the pieces of lamb, and put the marinade overnight. I often turn the pieces so that they are marinated everywhere. I put the chickpeas in a bowl with plenty of water.
  2. The next day I drain the chickpeas, rinse them and put fresh water to get a couple of boils. Once 3-4 minutes have passed, I strain them, and again I put fresh water (from the kettle) with the bay leaves simmering for about an hour until they soften (be careful, I do not want them to be ready)
  3. While my chickpeas are simmering, I start my lamb. I take it out of my marinade, wipe it with an absorbent cloth, and then put it in a saucepan with olive oil and shield it from all sides. Once my pieces are golden brown, I place them in the hull, and in the same pan I sauté the onions, mash the garlic, quench with wine, add the tomato and let it boil.
  4. While our sauce is boiling, I make holes in my lamb and put in pieces of the garlic I had in my marinade, and the sage leaves. Once the chickpeas are soft, I throw them in the hull and pour over the sauce and enough broth from the chickpeas until they are covered. I cover my hull and simmer at 150The for three hours and then turn it to 180The I uncover it for another three quarters until our food gets colored.

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