Greek Revithia Chick Pea Casserole Recipes

GREEK REVITHIA - CHICK PEA CASSEROLE

Chick peas are a Greek staple and many homes have a weekly meal based around a legume for a meatless supper. Serve it topped with crumbled feta cheese and accompanied by olives and a crusty loaf of bread. Note: chic peas are soaked overnight prior to making the recipe.

Provided by CaliforniaJan

Categories Beans

Time P1DT1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Greek Revithia - Chick Pea Casserole image

Steps:

Clean through the chick peas. Place them in a bowl with plenty of water to cover and leave to soak overnight.
Next day, strain the chick peas and rinse clean under cold water. Place the peas in a saucepan, cover with plenty of water and bring to the boil. As it boils, skim the white foam off until it comes clear. It is important to do this part so that the chick peas will not be bitter. Cover and boil until almost soft, which is about one hour.
Drain the chick peas, reserving the cooking liquid.
In a saucepan, heat the olive oil and fry the onion and garlic until golden.
Add the chick peas and the rest of the ingredients.
Stir all in together, then cover and leave to simmer for about 45 minutes or until the chick peas are very soft. The sauce will have thickened.

Nutrition Facts : Calories 416.4, Fat 17.9, SaturatedFat 2.3, Sodium 43, Carbohydrate 52.3, Fiber 14, Sugar 12.2, Protein 14.6

Ingredients

10 ounces dried garbanzo beans
1/4 cup olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 -3 garlic cloves, chopped
1 stick celery & leaves, finely sliced
3 -4 tablespoons tomato puree (diluted in 2 1/8 Cups chick pea cooking liquid)
1 -2 teaspoon sugar
salt and pepper

GREEK CHICKPEA SALAD WITH MELTING FETA

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 15m

Number Of Ingredients 13

Greek chickpea salad with melting feta image

Steps:

Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

Ingredients

1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano or 1 tsp fresh, chopped
175g canned chickpeas , drained
1 small red onion , finely chopped
10cm/4in piece of cucumber , cut into chunks
6 pitted Kalamata olives , halved and rinsed to remove excess salt
3 tomatoes , cut into wedges
small handful mint leaves
2 tsp plain flour
½ tsp ground cumin
100g reduced-fat feta (sometimes called salad cheese), cubed
1-2 tsp rapeseed oil

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Greek Revithia Chick Pea Casserole Recipes

GREEK REVITHIA - CHICK PEA CASSEROLE

Chick peas are a Greek staple and many homes have a weekly meal based around a legume for a meatless supper. Serve it topped with crumbled feta cheese and accompanied by olives and a crusty loaf of bread. Note: chic peas are soaked overnight prior to making the recipe.

GREEK CHICKPEA SALAD WITH MELTING FETA

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

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