Creaminess from the chickpeas along with the lemony flavours and herbal notes of the oregano are combined into a simple and easy to make Mediterranean dish.
Chickpeas Riganata
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Chickpeas Riganata
Servings: 6 People
Ingredients
- 500g Dehydrated Chickpeas
- 120ml EVOO , Extra Virgin Olive Oil
- 1½ tbsp dry Oregano , plus more for garnishing
- 1 Yellow Onion , finely chopped
- 2 Bay Leaves
- 2 tbsp All-Purpose Flour
- 50ml Lemon Juice
- 1½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- From previous night soak the Chickpeas in water, changing the water at least once.
- In a large pot add the chickpeas along with water to cover them and be 4 cm above their level. On high heat bring to a boil and simmer until half-cooked. Remove from the heat, strain and keep aside.
- Take another pot and add the oil. Allow to heat-up on medium heat and add the onions cooking for about 5’ to soften. Add the oregano and the bay leaves, give it a good toss and add the half-cooked chickpeas. Toss again and pour warm water to cover them and be 4 cm above their level. Cook for about 60’ while adding the salt and pepper towards the end.
- In the meantime, add in a bowl the flour along with the lemon juice. Slowly pour about 80ml of the water from the chickpeas and whisk to create a thick sauce. Once the chickpeas are cooked add as much as needed from the sauce to thicken the chickpeas sauce.
- Serve and sprinkle with more oregano.
