This chickpeas recipe has a taste of Sifnos, is simple to prepare, and is delicious.
Materials
1 kilo of chickpeas
2 large onions
1 cup extra virgin olive oil
2 bay leaves
1 sprig of rosemary
flower of salt, freshly ground pepper
Procedure
Step 1: The day before, soak the chickpeas in a large bowl of lukewarm water. The next day, rinse them and rub them on a kitchen towel to remove the many skins.
Step 2: Put the chickpeas in a clay pot or pot with a lid, add the sliced onions, olive oil, bay leaves, rosemary and season with salt and pepper. Fill with enough water to be 2 fingers above the chickpeas. Close with the lid.
Step 3: Pour 1 cup of flour into a bowl and add water little by little until you get a pliable dough. Shape it long and narrow with your hands and stick it around the lid to seal the dish. Bake in the oven at 100-120°C for about 7 to 8 hours until the food is caramelised.
Step 4: Open the lid and divide the chickpeas into deep dishes, sprinkling with a little lemon juice. Eaten at room temperature.
Photography: Studiom.com - Food styling: Makis Georgiadis - Styling: Katerina Lykouresi
Sotiris Evangellou is a columnist for Olive Magazine.
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