Greek Slow Cooked Chickpeas with Orange, Lemon and Celery - Revithia sto Fourno me Portokali, Selino ke Lemoni

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Greek Slow Cooked Chickpeas with Orange, Lemon and

Celery - Revithia sto Fourno me Portokali, Selino ke

Lemoni

 

Recipe By :Adapted from a recipe by Kalomira

Vrondamiti, the owner and cook of a wonderful tavern

on the picturesque Vourkari marina, in Kea

Serving Size : 7 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

2 1/2 cups dried chickpeas

1/4 teaspoon baking soda -- (optional, see

note)

Salt

1/3 cup olive oil

2 cups coarsely chopped onions

1 large carrot -- thinly sliced

(optional)

1 1/2 teaspoons Aleppo pepper -- (1 to 2 t. to

taste) or pinch of crushed red pepper flakes

1 1/2 cups stock -- or more

1 piece fresh orange peel -- or dried

orange peel (about 3 inches)

1 cup coarsely chopped celery --

preferably Mediterranean leaf-celery

2 tablespoons Dijon mustard

1/4 cup freshly squezed lemon juice --

or to taste

Extra virgin olive oil --

preferably Greek, for drizzling

Freshly ground black pepper

 

Soak the chickpeas overnight in plenty of water

stirring in the baking soda, if using. Drain and rinse

well under running water.

 

Preheat the oven to 400°F.

 

In a medium bowl, combine the chickpeas and 1 teaspoon

salt and toss well.

 

In a medium flameproof casserole, heat the oil and

saute the onions over medium heat for 4 minutes, or

until soft. Stir in the carrots, if using, chickpeas

and Aleppo pepper or pepper flakes, then add the stock

or water, the orange peel and celery.

 

Bring to a boil, remove from the heat, and cover the

dish with a double layer of aluminum foil and then the

lid.

 

Reduce the oven temperature to 250°F place the

casserole in the oven and cook for 6 hours, or until

the chickpeas are very tender. Add mustard and lemon

juice, taste and adjust the seasonings, adding black

pepper to taste. Drizzle with olive oil and serve hot,

warm or at room temperature.

 

NOTE: Soda is always used in Greece to help tenderize

the chickpeas.

 

Serves: 6-8

 

Source:

" Gourmed Magazine "

S(Formatted by Chupa Babi):

" 12.20.07 "

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Per Serving (excluding unknown items): 382 Calories;

15g Fat (34.0% calories from fat); 15g Protein; 50g

Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

136mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean

Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 347 0 0 0 2680 0 4714 0 1009 2656 0

3378 0 0

 

 

 

 

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