This chickpea lemon stew is a staple in Greek homes. It uses simple chickpeas and potatoes with olive oil, lemon, and garlic, offering a comforting Mediterranean flavor.
Ingredients
- 1 onion
- 2 cloves of garlic
- 100 g potatoes
- 3 tablespoons of olive oil
- Salt and pepper
- 1 teaspoon Dijon mustard
- 400 g chickpeas frozen or canned
- 800 ml water or liquid veggie stock
- 2 tablespoons nutritional yeast
- ⅓ teaspoon chili flakes
- ½ teaspoon oregano
- 1 lemon juice
- A handful of fresh dill
Instructions
- Chop the onion, cut the potato in bite size pieces and grate the garlic.
- In a pot, on a medium heat, add the olive and onions and a pinch of salt and sauté for 3-4 minutes.
- Then add the potatoes and garlic and sauté for 2 minutes, stirring occasionally so that the garlic doesn't burn.
- Add the mustard and stir I through the veggies, then add the chickpeas and mix everything well.
- Add the water or veggie stock, along with the nutritional yeast, chili flakes and oregano.
- Stir everything to combine, then bring to boil, lower the heat, cover and simmer for 40-50 minutes, stirring occasionally.
- Cook until the potatoes and chickpeas are cooked, mine took 50 minutes. Add more veggie stock or water if needed.
- Take few ladles of the chickpeas and blend them in a food processor or multi and add them back to the pot.
- Finish with the lemon juice and dill, and serve with bread.