This chickpea recipe is Mediterranean Greek style and so healthy. It’s cheap to make and perfect when there’s a shortage of fresh ingredients. The chickpeas can be used from cans or dried in packets. If dried, you’ll have to soak them overnight, then cook them until tender. Accompany them with rustic sour dough bread that’s been toasted, drizzled with olive oil. A great meal at anytime. Enjoy My Mediterranean Style Braised Chickpeas.
If using dried chickpeas, you will need to soak them overnight. Empty 1½ cups of chickpeas in a container, fill two or three inches above surface and refrigerate overnight.
The next day, drain the liquid, place chickpeas in a pot, cover with water over medium heat and bring to a gentle simmer. Turn heat to low once simmering and cook for 90 minutes.
Once cooked, drain the water and refresh the chickpeas until cold.
In a large Dutch oven or pot over medium, place the olive oil, and tomato paste. Cook, stirring often, until the tomato paste begins to brown. Add the finely chopped onions and garlic, leave to sweat 2 minutes.
Add the rosemary, oregano, bayleaf, orange zest, orange juice and honey. Add the chickpeas including liquid. Add balsamic vinegar, season with salt and pepper.
Bring to a simmer over medium-high and cook, stirring occasionally, until the liquid has evaporated, 15 to 20 minutes. Add chopped parsley, mix well and serve with toasted crusty sour dough bread.
By Joel Mielle
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