Good Appetite (Chickpea Stew)

Καλή όρεξη

Serves:
4 people
Prep time:
Overnight
Cook time:
2 hours

Growing up on a farm in Cyprus, Yiayia's life was tough, and meat was a luxury usually only purchased on Sundays. While lamb chops or souvlaki on the spit were family favourites, they were a once-a-week speciality. To keep everyone fed and happy, her mother often cooked a vegetarian dish called "good appetite", in Greek pronounced ‘kali-o-rex-ee’. This meal is simple, hearty, and most importantly, filling. Despite its simplicity, it packs a surprising depth of flavor, guaranteed to warm your heart and fill your stomach.

Ingredients

  • 500g dried chickpeas
  • 2 tablespoons olive oil
  • 1 large brown onion
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon white vinegar

Method

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  1. Pour the dried into a large bowl and cover with water. Cover the bowl and leave the dried chickpeas to soak overnight
  2. Once the chickpeas have soaked overnight, drain them and then spread them out on a table cloth. Roll over them with a rolling pin softly, until lightly crushed and their skins are partially peeling off
  3. Put the chickpeas in a large pot and cover with water. Bring to a boil and cook for 10 minutes until soft and tender
  4. Drain the water and keep about 3 cups of the cooked chickpeas aside for this recipe
  5. Heat and in a large frying pan over a medium-high heat. Cook until the onion is golden brow
  6. Add and mix until fragrant
  7. Add the chickpeas and add enough of the water to make the stew the consistency of your liking. Boil for at least 1 hour, checking and stirring the stew every 20-30 minutes. Take it off the heat once its achieved your desired texture.
  8. Add and to taste
  9. Serve with bread and Greek salad

From Yiayia's Fridge · page 71