Braised chickpeas

Ingredients for 6 servings:

• 600 g chickpeas, dried
• 2 tbsp baking soda
• 1 bunch soup vegetables, diced
• 3 medium-sized onions, chopped
• 4 garlic cloves, chopped
• 125 ml white wine
• 1 sprig(s) of thyme
• 1 sprig(s) of oregano
• 3 bay leaves
• 2 cans tomatoes, chopped
• ½ tbsp cinnamon powder
• salt and pepper
• 1 bunch of parsley
• 4 m.-sized potatoes, possibly
• 2 zucchini, if desired
• 6 tbsp olive oil, good

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 15 hours 40 minutes

aromatic Greek pulses from the oven

Soak the chickpeas in a large bowl for 12 hours, preferably overnight, in water mixed with the baking soda. The baking soda makes the chickpeas much more digestible. Then rinse them thoroughly and place them in a sealable roasting pan or earthenware pot. Add the soup vegetables, onion, garlic, white wine, the spice sprigs and bay leaves, and the canned tomatoes. Fill your cans with more water and add them as well. Season with salt, pepper, and cinnamon. Chop the parsley stalks and add them. Add a generous amount of olive oil (about 6-8 tablespoons). If desired, add four peeled and halved potatoes. Mix well and close the lid. Bake in the oven at 180°C (top/bottom heat) for about 3 hours. Check occasionally to ensure there is enough liquid and add more water if necessary. After three hours, chop the remaining parsley and mix in. If desired, arrange a sliced ​​zucchini on top in a fan pattern. Close the lid again and continue cooking for 20 minutes. Season again with salt and pepper. Served with potatoes and zucchini, this makes a flavorful, complete dish. Otherwise, we eat the chickpeas alongside other dishes or as an appetizer with a piece of good feta.