The perfect everyday family meal… Hearty, delicious and sweet! Serve with feta cheese and crusty bread.
Serves: 5-6 Prep. time: 15′ + 12h waiting Cooks in: 1:15′ Ready in: 1:30′
400 g chickpeas, soaked in water for 12h
2 green peppers, sliced
2 red peppers, sliced
1 yellow pepper, sliced
1 large onion, finely chopped
2 garlic cloves crushed
300 g tinned tomatoes, finely chopped
1 sprig rosemary, leaves picked
2/3 cup extra-virgin olive oil
½ tsp sugar
1 bay leaf
3-4 allspice berries
salt, black pepper
In a large pan and on high heat boil chickpeas with bay leaf and allspice until tender. Drain and keep the liquid. Discard bay leaf and allspice. Wipe the pan and return to heat.
Heat oil on medium heat and cook onion and garlic until tender, for 2-3΄. Add peppers and cook until tender, for another 2-3΄. Then add tomatoes, sugar, salt and pepper and simmer on low heat until sauce thickens.
Preheat oven at 180C/fan. Transfer chickpeas in an ovenproof pan and stir in pepper sauce. Scatter rosemary leaves, stir in reserved liquid and bake for 35΄ until a nice thin crust forms. Add extra water if necessary. Serve warm.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η ελληνική συνταγή: Ρεβίθια φούρνου με πολύχρωμες πιπεριές