Chickpeas Yiahni
Servings: 6 People
Ingredients
- 1 ½ cup Dry Chickpeas
- 5 thin Celery stems , with their leaves and roughly chopped (reserve some leaves finely chopped for garnish)
- 100 ml Tomato Passata
- 1 tablespoon tomato paste
- 1 large Yellow Onion , roughly chopped
- 50 ml EVOO , (Extra Virgin Olive Oil)
- 3 cups Water
- 1 medium Carrot , roughly chopped
- 2 bay leaves
- 2 tablespoons Lemon juice
- 4 All-Spice corns , ground
- 1 tablespoon Baking Soda
- 1 ½ teaspoon Sea Salt
- ½ teaspoon Sea salt and freshly ground black pepper
CONDIMENTS
- Black Olives
- Strained Greek Yogurt
- Rustic Cypriot Bread
Instructions
- 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.