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THE ULTIMATE GREEK ARTISAN
THE GREEK CHEESE BOARD
CAKES & PIES
GREEK WOMEN IN BUSINESS
THINGS TO DO IN GREECE
FOLLOW OUR LIFE AT ZELOS
1 min read
1 cup of canned chickpeas (also known as garbanzo beans or ceci beans)
3 cups of water
1/2 cup of Tragano Organic Extra Virgin Olive Oil
1 large whole onion
3-4 cloves of garlic, minced
2 bay leaves
½ tsp Sparoza 15 Greek Herbs & Seeds Handcrafted Cooking Blend or 1 tsp Sparoza Herbs & Lemon Zest Handcrafted Cooking Blend
The juice of one lemon
Salt & freshly ground pepper
Rinse the chickpeas and drain well.
In a large pot, heat the olive oil over medium heat. Add the chickpeas, onions, garlic & seasonings and stir well. Add 3 cups of water, stir and cover. Cook on medium heat for 20 minutes.
Take about a cup of the mixture and blend in a food processor or blender until smooth. Add it back to the pot, stir well, and cook for 5 more minutes. Add the lemon juice and remove from heat.
Serve topped with a drizzle of organic extra virgin olive oil, thinly sliced onion, and freshly ground pepper.
Extra tip:You can also enjoy this at room temperature…and don’t forget some fresh, crusty bread to sop up the last drops. Enjoy!
The Greek octopus recipe is part of our FREE Summer e-book "A Zelos Summer - 7 Places & Foods we Love". Learn how to live, cook, and eat like a Greek! Download the FREE e-book.
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