Revidia Yahni (Boiled Chickpeas) (Greece)

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Revidia Yahni (Boiled Chickpeas) (Greece)

Source: Encyclopedia of European Cooking

 

 

1 Ib (450 g) chickpeas (garbanzo beans) (dry)

2 tomatoes

salt and pepper

8 oz (225 g) onions

2 to 3 sprigs parsley

2 to 3 cloves garlic

water

 

 

Soak the chickpeas for 24 hours then drain them and put into a

saucepan with plenty of water. Simmer gently for about 6 hours. Then

add the salt, pepper, parsley, crushed cloves of garlic, sliced onions

and skinned quartered tomatoes and cook for a further 30 minutes.

Drain and serve hot.