Recipes

Ρεβίθια με μελιτζάνες, κόκκινες πιπεριές και Φέτα του Συνεταιρισμού Καλαβρύτων

Try this chickpeas recipe and it will become your favorite. We must not forget that they are rich in phosphorus, magnesium, calcium and iron, as well as vitamins B, K, E, and C. This dish, when the other rich ingredients of eggplant and protein pepper are added, is a very powerful food and necessary for our body.

Ingredients

• 500g Greek chickpeas
• 2 Onions
• 6 Eggplants
• 5 red peppers
• 1 clove of garlic
• 2 small hot chili peppers
• 4 fresh tomatoes grated, or 1 box of grated tomato juice
• 1 Sprig of mint
• Feta of Kalavryta Cooperative
• Olive oil
• salt
• pepper

Rinse and place the chickpeas in a bol of water from the night before.
The next day we wash them again with fresh water, put them in the pot to boil and skim them well until the boiling water is clear. Leave about one to two fingers of water on top and boil them in a pressure cooker pot for 25 to 30 minutes after adding two diced onions inside. (If you boil them in a regular pot, you will see when they are ready, after they absorb the water and it starts to thicken).

In another pot, saute the other two onions (diced), then add the eggplants, after we have cut them into pieces and put them in water to de-bitter, and the peppers also cut into pieces. After 2 minutes, when the ingredients have started to brown in the oil, add the tomato, the hot peppers and a little water to boil slowly. As soon as they boil and the liquids are gone, add the chickpeas with whatever liquid they have and leave them for 3-4 minutes for the flavors to combine.

Our food will be ready to serve after we add some crumbled barrel-aged Feta from the Kalavryta Cooperative.

*Tip: If we want, we can also put the chickpeas with the eggplants and peppers in a pan, add coarsely crumbled pieces of feta cheese and put it in the oven for about 15 minutes until they soften.

Πηγή: wetravel.gr