Mazi by Christina Mouratoglou && Adrien Carré

Author:Christina Mouratoglou && Adrien Carré
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-02-09T00:00:00+00:00

CHICKPEA REVITHADA

This dish is our interpretation of the local speciality of the island of Sifnos in the Cyclades. It is super yummy, healthy and very easy to prepare. Try serving it with our Cured Mackerel on the side, and the next day you can combine any leftovers with boiled rice.

SERVES 4–6

500g (1lb 2oz) dried chickpeas

pinch of salt or bicarbonate of soda (optional)

2 large onions, ideally grated or very finely chopped

150ml (5fl oz) extra virgin olive oil

juice of 1 lemon, plus extra to serve

4 bay leaves

salt and pepper

Soak the chickpeas in plenty of cold water with a pinch of salt or bicarbonate of soda for at least 8 hours, preferably overnight or for 12 hours.

The next day, drain the chickpeas and rinse thoroughly. Add to a large saucepan, fill with fresh water and bring to the boil, constantly skimming off the white froth that rises to the surface. When there is no more froth, add all the remaining ingredients, seasoning with ½ teaspoon salt and a pinch of pepper. Continue boiling over a medium heat for about 50 minutes until the chickpeas have softened.

Towards the end of the boiling time, preheat the oven to 200°C (400°F), Gas Mark 6.

Transfer the chickpea mixture to a terracotta or ovenproof ceramic dish with a lid. Cover with the lid and bake for about 2 hours – you may need to add a little extra water once or twice. Your revithada is ready when the chickpeas are creamy.

Squeeze a bit of lemon juice over before serving and adjust the seasoning to your taste. A good grinding of pepper on top works well.

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