![]() Healthy Chickpea Soup How To Thicken The Soup With Olive Oil In most cases, 20 minutes of pressure cooking, are more than enough to soften chickpeas to perfection. ![]() Here's a good variety of chickpeas to use. But that's why pressure cookers/ instant pots are here for right? Making them on the stovetop may take up to 3 hours. ![]() Especially if the variety or batch isn't that good. Truth is though, they do require a lot of time to cook, and some overnight soaking. You can see here why dried chickpeas are healthier & more nutritious than canned ones. ![]() Never, ever, canned ones for cooking anything in fact. Sooo flavorful! How To Make Greek Chickpea Soupįirst and foremost in Greece we always use dried chickpeas. This nutritious soup needs only a handful of ingredients to put together and can be made either in the instant pot or on the stovetop.Ĭhickpea Salad With Feta Cheese & Tahini Dressing. Cooked till nice and soft, thickened with olive oil and flavored with lemon and wild Greek oregano. I love chickpeas and I think they taste the best in this soup. Whether it's an Avgolemono soup, a Meatball soup, or this chickpea soup which is really one of my favorites. Life’s too short for mediocre food.Since the weather got sooo cold the only thing I want to eat is a warm bowl of soup. Grilled vegetables with feta and balsamic vinaigrette.Love marinated chickpeas? Try these chickpea recipes: You can absolutely double, triple, (etc.) this recipe. This makes enough for about four side servings. You don’t have to worry about it turning since all these ingredients can be left out. If you’re headed to a party or dinner and want to bring something tasty and easy, then this is your dish. When I make this, I usually have less than a tablespoon remaining after the chickpeas are eaten. I try to keep everything balanced so nothing is wasted. Any leftover dressing can be used for a salad. I would use a good olive oil here since this is a marinade. There’s a place for using extra virgin olive oil and a place for using blended oil and these marinated chickpeas is one where blended tastes best. I find the neutral oil makes a better dressing because it lets the spices shine through without being overpowered by the olive oil. I use a mixture of neutral oil - like avocado oil - and good quality extra virgin olive oil. It’s easier to chop frozen too - so that’s a plus. It grows beautifully and you can freeze the leaves for future use. Do yourself a favor and pick up a plant and just water it here and there. I grow my own all year so it’s always on hand. The only one you may not have is the fresh parsley. You should have these spices already in your pantry. I have to admit, I only let it sit for about an hour because I can’t help but dig in. The longer it sits, the better it tastes. Just mix everything together and let it sit for a bit. Anyone can make this so there’s no excuses. I love simple dishes and marinated chickpeas fall into this category. You can also blend it for a delicious spread. Pile it on a cracker, salad, sandwich, or eat as is. Greek-Style marinated chickpeas are prepared in minutes then left to allow the flavors to marry and form a match made in heaven.
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