A delicious version of chickpeas with tomato and honey. The Cretan xinomizithra enhances the taste of the dish.
Materials
½ kilo of chickpeas
One glass of fresh tomato, grated
1 tsp. tomato paste
1 tsp. of honey
150g xinomizithra of Crete
Two large onions, grated
One coffee cup of extra virgin olive oil
Salt Pepper
Procedure
Step 1
In the evening, soak the chickpeas in plenty of cold water, changing it once or twice. The next day, put them between two cloth towels and rub them to remove as much skins as possible.
Step 2
In a large pot, sauté the grated onion in the oil. Add the chickpeas and mix well. Pour in the tomato juice and add the tomato paste dissolved in a glass of water, adding as much as needed to cover the chickpeas and the water level to reach 2 centrimetres above. Season with salt and pepper.
Step 3
Boil them on a medium heat for about 1 hour and 15 minutes, until they absorb their liquid, soften but without dissolving.
Step 4
Just before removing the chickpeas from the heat, add the honey. Mix and let the chickpeas cool a little. Serve it in deep plates and in the centre of each plate put a solid tablespoon of Cretan xinomizithra.
READ MORE: READ MORE: Cycladic pork roast.
