Chickpeas Yiahni is a Vegan recipe that in the old days would be cooked in ‘Gastra’, a clay pot with lid over a grill with wood fire. Nowadays the pressure cooker does miracles!
A light and savory dish that pleases the whole family which goes well with strained Greek yogurt, olives and some rustic bread to collect the super tasty juices. Greek comfort food at its best!
Have a look below at the full recipe. Don’t forget, you can always print it.
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You can print the recipe!
From previous night soak the Chickpeas in water and the baking soda, the water to be 4 cm above the chickpeas as the chickpeas increase their volume quite rapidly. Add more water if needed.
Take a pressure cooker and on medium heat pour the oil. When it heats up add the onions and sauté for about 3 minutes until translucent. Remove from fire.
Add in cooker with the onions the chickpeas and all the ingredients except of the lemon juice, give it a stir and bring to a boil. Tightly close the pressure cooker, leaving on a low heat for 20-22 minutes.
Carefully release the pressure valve to get rid of the steam and then open the casserole. Discard the bay leaves, add the lemon juice, sprinkle the chopped celery leaves and serve.