Chickpea Stew

Stews are very popular in this neck of the woods (Cyprus) especially in the colder months, not to say that we don’t have them all year round. They are a staple in the Cypriot cuisine and we make them with almost everything.

In our household we don’t eat meat so we have legumes at least twice a week (part of our protein intake). Chickpea stew (revithia giaxni) is one of our favourites and its packed with goodness.

Chickpeas have an array or nutrients and benefits. I could list them all but there are so many, and I like to keep my recipe posts about the recipe :-).

 Dr. Axe has a very comprehensive article on chickpeas, their nutritional value and benefits.

 I invite you to take a peak. You will be pleasantly surprised. https://draxe.com/chickpeas-nutrition/

So let’s get back to our recipe.

I always use the dry chickpeas either whole or split. As you already know, there is a process when cooking any legumes but it’s worth it :-)

You’ll find that there are many interpretations of this recipe, but this is the one I learnt living in Cyprus. It’s not meant to be spicy but I like mine with a bit of a zing so I added chili flakes.

 

Ingredients:

500g dry chickpeas (I used split chickpeas)

1 large onion, sliced

1 large carrot, chopped (I like it chopped into large pieces)

2 stems + leaves celery, chopped

2 large ripe tomatoes or store bought tomato sauce (250g)

½ cup olive oil

Salt & pepper to taste

1 tsp cinnamon, 1 tsp cumin, sprinkle of chili flakes (optional)

 

Method:

Soak the chickpeas overnight. When ready to use, wash well and drain

Place them in a saucepan and bring to the boil, remove from cooker

Rinse well and drain, add water just covering the chickpeas, about 4cm, return to the cooker and bring to a boil

Remove any white foam that forms on the surface during cooking

In a separate pan add the olive oil, sauté onions until translucent, add carrots, celery and tomatoes and sauté for a further 5 min

Once the chickpeas have been boiling for about 30min, add the sautéed veggies, cumin, chili flakes and cinnamon

Turn the heat down, put the lid on and let it simmer for 1-1/2 hrs. or until cooked and chickpeas are tender.

Add the salt towards the end.

Serve with a sprinkle of freshly chopped parsley or coriander

Note: to thicken the sauce, you can add some corn flour or a small potato, chopped into small cubes.

Enjoy xx

 

 

Published by Julie Constantinou