Monthly Archives: January 2014

Revethia (chick peas) with lemon

  • 1 bag of chick peas –soak overnight in plenty of water and rinse
  • 2 large onions chopped
  • 2 good size lemons–juiced, and zest of 1/2 lemon
  • ground black pepper
  • serve w brown ricephoto-2

Cover the bottom of a soup pot with a generous layer of olive oil ~ 1/2 cup. Saute the onions until soft.  Stir in the soaked and rinsed chick peas.  Add water until the chick peas are just covered.  Cook on medium heat with lid on the pot for a good while ~1.5 hr.  Check that they do not go dry and add a little water if necessary.  After ~ 1.5 hr, the chick peas should be getting soft.  Add the lemon juice and lemon zest and salt to taste.  Cook for about another half hour.  The liquid should thicken up see the picture. I even smash some of the chick peas to thicken up the remaining liquid.  At the end stir in ground black pepper—that lemon pepper combo is great in this.  Serve over brown rice.

More winter comfort food!

From Andromahi ❤

Curry cauliflower w Chick Peas

  • 1 small head of cauliflower–chopped semi big flowerettes
  • 1 nice sized onion chopped
  • 2 cloves of garlic chopped
  • 4 good size tomatoes grated or 1 can of pureed tomato
  • 1 can of chick peas
  • salt of course
  • around 2 tbsp curry powder
  • ~1/2 tsp cumin
  • ~1/4 tsp cayenne pepper
  • serve over brown rice

Saute the chopped onion in a couple of tablespoons of olive oil until softening, then add garlic and saute until garlic begins to smell—don’t let it blacken.  Then add in cauliflower and saute briefly.  Add tomato and chick peas and cook down the volume of the tomato liquid in about half.  Then stir in the spices (adjust the amounts to taste) and salt and allow to simmer a few more minutes.  If not in a hurry, let it stand a while and the spices will deepen in flavor.  (even better the next day)

Serve over brown rice.

Good winter comfort food.