Slowcooked Greek Chickpeas
This is an Ayurvedic version of a classic dish from the beautiful island of Sifnos in Greece, Revitha. I first had this dish many years ago at a traditional family-run taverna overlooking magnificent Chrisopigi bay at the bottom of the island, known for the famous Chrisopigi monastery. I’ve since been back to this taverna several times - the food and location are unbeatable. Traditionally, the chickpeas are soaked and then cooked overnight on coals in a claypot. The ingredients caramelise and meld together perfectly, making for a rich stew perfectly paired with fresh, crusty bread. In my Ayurvedic version, I use Kala Channa, black chickpeas, which are higher in iron content and easier to digest. You can use regular chickpeas if you do not have these. I add spinach directly to the dish, although in Greece, wild greens (horta) would be served as a side. A liberal serving of olive oil is used to counter the dryness of the chickpeas. I also add cumin for extra flavour and digestibility.
Ingredients
2 cups kala channa (soaked overnight)
1/3-1/2 cup good-quality olive oil (Kapha use less)
2 large red or brown onions, finely sliced
1 tsp ground cumin
2 bayleaves
8 black peppercorns
2 tsp Himalayan salt
1/2 tsp bi-carb soda
1 bunch English spinach, chopped in half
Lemon wedges
Method
Set slowcooker on low heat to cook for 6-8 hours or high heat to cook for 4 hours
Add drained chickpeas, onions, olive oil, cumin, bayleaves, salt, peppercorns and bi-carb soda to slowcooker.
Fill with water so that the chickpeas are two-thirds covered. Not fully covering them ensures that they caramelise better and the consistency will be more like a stew than a soup.
Place lid on slowcooker and check reguarly, adding more water as necessary.
When chickpeas are soft and ready to eat, add spinach and cook for another 10 minutes until cooked through.
Serve with lemon wedges and fresh sourdough bread.
