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 ❤

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