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Soak the chickpeas in lots of cold water overnight. Change the water several times. |
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The following day put the chickpeas in the baking dish together with two cupfuls fresh water. |
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Add the oil, the onion and the salt. |
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Mix well and put a tight-fitting lid on the casserole. |
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Mix a little flour and water to obtain a luting paste and seal the lid in place. Bake the chickpeas for 4-5 hours in a medium oven. |
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Remove the lid and they are wonderfully mushy. Add the lemon juice and serve. |
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Accompany with kipper fillet dressed in oil and lemon or anchovy fillets, hot peppers and plenty of green salad.
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A nutritious winter dish, ideal for a Sunday lunch, just like on the island of Siphnos. Serve a Cabernet Sauvignon or a Xinomavro from Naousa.
Accompany with the white wine Paros or the rosé of Moraitis. You can’t lose.
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Beauty in Simplicity.
On the famous island of Siphnos, birthplace of the great Greek chef Tselementes, even today oven-baked chickpeas are served at Sunday lunchtime instead of meat.
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