There is a reason this dish is a staple in every Greek home. It’s a hug in a bowl, made with the simplest of ingredients: creamy chickpeas, extra virgin olive oil, and a generous squeeze of fresh lemon. It’s nourishing, incredibly easy to whip up, and has that bright, citrusy finish that makes it feel light yet satisfying. Serve it with a crusty piece of sourdough for the ultimate Mediterranean experience.
Vegan, nut free, gluten free, soy free | Serves 2 | MAIN
Ingredients:
- 1 onion
- 2 cloves of garlic
- 100g potatoes
- 3 tablespoons of olive oil
- Salt and pepper
- 1 teaspoon Dijon mustard
- 400g chickpeas (frozen or canned)
- 800ml water or liquid veggie stock
- 2 tablespoons nutritional yeast
- 1/3 teaspoon chilli flakes
- 1/2 teaspoon oregano
- 1 lemon, juice
- A handful of fresh dill
Steps:
1.Chop the onion, cut the potato in bite size pieces and grate the garlic.
2.In a pot, on a medium heat, add the olive and onions and a pinch of salt and saute for 3-4 minutes.
3.Then add the potatoes and garlic and saute for 2 minutes, stirring occasionally so that the garlic doesn't burn.
4.Add the mustard and stir I through the veggies, then add the chickpeas and mix everything well.
5.Add the water or veggie stock, along with the nutritional yeast, chilli flakes and oregano.
6.Stir everything to combine, then bring to boil, lower the heat, cover and simmer for 40-50 minutes, stirring occasionally.
7.Cook until the potatoes and chickpeas are cooked, mine took 50 minutes. Add more veggie stock or water if needed.
8.Take few ladles of the chickpeas and blend them in a food processor or multi and add them back to the pot.
9.Finish with the lemon juice and dill, and serve with bread.
Enjoy!
