A classic greek dish of chickpeas dancing with sage and lemon. It’s vegan, quick, healthy and full of mediterranean flavours!
This dish is a real taste of Greece and a nod to one of my all time favourite restaurants in London, The Real Greek. If you are in London, England and are looking for a wonderful, inexpensive dinner, then this is the place for you! They basically serve up greek tapas. It’s so delicious, you have to go.
I have been to Greece a number of times and I’m always blown away by the food. For a start the tomatoes in Greece are so red they don’t look real! I love how the greeks use the spices sage and thyme in their dishes. Two beautiful tasting herbs that I definitely don’t use as much as I should.
This dish is a really traditional Greek dish. It is known as ‘Rivithia’ in Greek cooking and is one of my favourite dishes to make as it’s so simple and yet it tastes like it has taken you hours to make.
If you like, you can use dried chickpeas. If you do this then you will want to put your chickpeas in the frying pan after you have cooked the celery and carrot and then cook on a very low heat until the chickpeas are soft. You will also need to soak them overnight, beforehand. I will be honest and say that I don’t do this, purely because I don’t notice the difference in taste and tinned chickpeas are fairly inexpensive to purchase, so for the time it saves me in cooking, I’m happy to use them instead.
This dish is perfect served up as a main dish with pita fries.
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 leek, green part finely diced
- 2 x 400 g cans of chickpeas
- 200 ml olive oil
- 1 tsp garlic, chopped
- zest of 1 lemon
- juice of 3 lemons
- 2 Tbsp fresh sage, chopped
- salt, for seasoning
- pepper, for seasoning
- In a large frying pan add 1 tablespoon of olive oil and the carrot, celery, leek, onion, garlic and fry until the onion is translucent and soft but not browned (about 10 minutes on a low heat).
- Add the chickpeas to the pan and add a splash of water. Cover the pan and cook for a further 10 minutes on a low heat until the chickpeas are fairly soft but still holding together.
- In a bowl whisk together the olive oil, lemon juice, lemon zest, salt, pepper and sage. You want it to become thick and creamy.
- Add the chickpeas to the lemon/olive oil dressing.
- Season with salt and pepper and serve warm.