Stewed Chickpeas
Adapted from an old Greek cookbook of my mum's. The original was good, but a bit austere - chickpea heavy. This is a richer version, with more carrots, herbs and tomatoes.
Serving 3
1 large onion, thinly sliced
1 tsp dried thyme
3 carrots, thickly sliced
4 cloves garlic, crushed
50-100 ml olive oil
400g tin chickpeas
1 bay leaf
1 generous tbls tomato puree
1 tsp dried mixed herbs
1 mug water
½ tsp vecon (stock)
generous salt and pepper
fresh parsley to serve
Lightly saute the onion and garlic in oil for 5-10 mins, don't allow to burn. Add carrots, bay leaf and cook for another 5 mins on low light.
Add tomato puree, dried herbs, stock, water, salt & pepper. Bring to the boil, then simmer for 40-50 mins, until the carrots are soft. Add a little more water if necessary - you'll want plenty of the thick, rich sauce.
Add chickpeas and allow to warm through. Check seasoning. Serve garnished with fresh parsley.
Good with most things. Try jacket potatoes, rice, Potato Salad, or garlic bread