Recipe

Chickpeas with sweet peppers and/or eggplant

Serves 4
Difficulty moderate
chickpeas with sweet peppers

Method

Another amazingly delicious healthy and protein filled dish that is an entire meal with some of Carol's No-Knead Bread!

The base of the sauce is tomato, onion and garlic--and you can add any type of bell pepper or chili pepper.  Carrots and eggplant also go well.

EVGE sweet red pepper cooking powder adds even more deliciousness!

Also add dried herbs such as rosemary, thyme, sage or oregano to enhance flavor and boost polyphenols! Bay leaves help digestion of legumes.

Greeks use abundant olive oil in their legume dishes--and even an additional splash when serving!

This freezes well!

The chickpeas are always cooked with some of their broth and the tomato sauce in the oven, which ensures that the integrity of the chickpeas remain intact

Gigantes or cranberry beans can be substituted for chickpeas.

TIP: I always prepare a large quantity of chickpeas and freeze for fast meals (or hummus) and also make large quantities of the sauce, which I also freeze. That way I can take the chickpeas and sauce out to defrost and throw them together in a pan to cook in the oven.

CHICKPEA PREP

  1. Soak chickpeas overnight in plenty of water--they will double in size!
  2. Drain and rinse well.
  3. Boil chickpeas in plenty of water, skimming off foam
  4. Add salt and bay leaves (tsp salt for each 500gr package)
  5. Continue boiling until tender--either 8 minutes in a pressure cooker or in a regular pot on the stove, 40 minutes-1 hour--check after 40 minutes until
    almost tender.
  6. Extra can be frozen in its broth.

SAUCE PREP

  1. Salt and saute onions in 1/2 of the EVGE olive oil.
  2. Add the peppers --and carrots or eggplant until all the vegetables are soft
  3. Add garlic, tomato, EVGE red pepper cooking powder, bay leaves and herbs
  4. cook until the sauce thickens and taste for salt and pepper

FINAL STEP: the oven

  1. Put sauce and chickpeas with their broth in an ovenproof casserole and add the rest of the olive oil.
  2.  Bake at 350 for 1-1 1/2 hours until the sauce is thick . 
  3. Top with more EVGE evoo, if desired

Enjoy with thick crusty No-Knead Bread!

Cook with EVGE

The EVGE products we used in this recipe

Organic Chickpeas – Prespes, Greece

Organic Chickpeas – Prespes, Greece

$6.50
EVGE Extra Virgin Olive Oil – 3L (101 fl oz) Can – 2025 Harvest

EVGE Extra Virgin Olive Oil – 3L (101 fl oz) Can – 2025 Harvest

$70.00
Sweet Red Pepper Cooking Powder – Greek, 100 g (3.5 oz)

Sweet Red Pepper Cooking Powder – Greek, 100 g (3.5 oz)

$2.00
Organic Greek Rosemary – Aromatic Mediterranean Herb

Organic Greek Rosemary – Aromatic Mediterranean Herb

$5.00
Thyme Honey – Ionian Islands 450 g (16 oz)

Thyme Honey – Ionian Islands 450 g (16 oz)

$18.00
Organic Greek Sage – Aromatic Herb & Caffeine-Free Tea

Organic Greek Sage – Aromatic Herb & Caffeine-Free Tea

$5.00
Organic Greek Oregano – Aromatic Mediterranean Herb

Organic Greek Oregano – Aromatic Mediterranean Herb

$5.00
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