Greek chickpea stew
Greek chickpea stew by the Greek chef Akis Petretzikis! Make easily this traditional Greek recipe for a tasty chickpea stew with lemon and herbs!
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 473 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 10 min Cook Time: 30 min Total Time: 40 min
Ingredients
600 g chickpeas
2 stick(s) celery
2 onions
2 clove(s) of garlic
2 carrots
2 tablespoon(s) thyme
2 sprig(s) rosemary
lemon zest
lemon juice
1 vegetable bouillon cube
800 g water
1/3 bunch dill
4-5 tablespoon(s) olive oil
salt
pepper
Instructions
Cut the celery, onions, garlics, and carrots into small cubes and add them into a pot.
Add the thyme, rosemary, lemon zest, bouillon cube, water, salt, pepper, chickpeas, and place the pot over medium heat.
As soon as it starts boiling, close the lid, and boil for 30 minutes.
Remove from the heat and add the dill finely chopped, lemon juice, olive oil, and pepper.
Serve with lemon slices, olive oil, and pepper.