Wonderful revitada, melting in the mouth, full of aromas and taste. For those who love chickpeas but do not want to eat them in a different way. An economical food, which we will find more on fasting days, and is a favorite dish of the vegan and vegetarian groups.
- 500 g chickpeas
- 2 dried onions, finely chopped
- Or chopped green pepper
- 2 tablespoons garlic
- Or chopped celery stalk
- 1 κ σ πελτέ
- 1 crushed tomato
- 2 carrots cut into small pieces
- 1 cup soda
- 2 bay leaves
- Salt Pepper
- We put our chickpeas from the previous day in the water to swell with 1k soda. Then we put them in the pot and let them boil. Discard the first water and bring them to a boil again in hot water. Simmer them together with the bay leaves until they soften.
- I put olive oil in a casserole pot, wait for it to heat up and sauté the onion, then the garlic and the pulp, the carrot, the pepper and the celery. Then I put the tomato, season with salt and pepper and let my sauce simmer for 10 minutes.
- Then after the chickpeas are boiled I place them in the hull, I put my sauce and water from the chickpeas until their surface is covered. I stir our sauce to go everywhere and bake them in a preheated oven at 180The for about 40 minutes.
- Serve with coarsely chopped fresh pepper and olive oil
-we can put sun-dried tomato, olive fillet together with smoked paprika.
-soda can be skipped if we know that our chickpeas are this year's crop.
-If we have left chickpeas we can make chickpea root or chickpea meatballs or hummus.
Take a look at chickpea soup or velvet