\u2219500 g<\/strong> large chickpeas Soaking: The night before, soak the chickpeas in plenty of water (you can add a teaspoon of baking soda for faster cooking).<\/p>\n\n\n\n Boiling: The next day, drain and rinse them well, then boil in a pot with fresh water for about 15-20 minutes, skimming off any foam that forms. Drain again. (For faster oven cooking, you can boil them in a pressure cooker for 30 minutes).<\/p>\n\n\n\n Saut\u00e9ing:<\/strong> Preheat the oven to 180\u00b0C<\/strong> (fan or conventional). In a non-stick pan, heat the olive oil and saut\u00e9 the chopped onion and garlic until soft and translucent. Add the carrot if using.<\/p>\n\n\n\n Thickening (optional):<\/strong> Sprinkle with the flour and stir for 1 minute.<\/p>\n\n\n\n Sauce & Baking: <\/strong>Transfer the chickpeas to a casserole dish or deep ovenproof dish with a lid. Add the ingredients from the pan, oregano, salt, pepper, lemon juice, and lemon zest.<\/p>\n\n\n\n Liquid: <\/strong>Add enough hot water to cover the chickpeas (about 2-3 fingers above them). Mix well.<\/p>\n\n\n\n Baking: <\/strong>Cover the casserole or dish with the lid (or aluminum foil if you don\u2019t have a lid) and bake in the preheated oven for about 1 to 1.5 hours<\/strong>, until the chickpeas are tender and the sauce has thickened.<\/p>\n\n\n\n Finishing:<\/strong> Towards the end of baking, uncover the dish to allow it to brown slightly, if desired. Drizzle with a little raw olive oil before serving.<\/p>\n\n\n\n Serve hot, optionally with some feta or olives on the side.<\/p>\n\n\n\n Enjoy your meal!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Lemon chickpea soup in the oven Ingredients \u2219500 g large chickpeas\u22191 large dry onion, finely chopped\u22192 cloves garlic, finely chopped\u2219100 ml olive oil (and a little extra for the end)\u22191-2 carrots, sliced (optional, for extra flavor and color)\u22192 tbsp flour (optional, to thicken the sauce)\u2219Juice of 1-2 lemons (depending on how lemony you want it)\u2219Zest […]<\/p>\n","protected":false},"author":1,"featured_media":12198,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-choris-katigoria"],"_links":{"self":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/comments?post=12197"}],"version-history":[{"count":3,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12197\/revisions"}],"predecessor-version":[{"id":12343,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12197\/revisions\/12343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/media\/12198"}],"wp:attachment":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/media?parent=12197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/categories?post=12197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/tags?post=12197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u22191<\/strong> large dry onion, finely chopped
\u22192 <\/strong>cloves garlic, finely chopped
\u2219100 ml<\/strong> olive oil (and a little extra for the end)
\u22191-2 carrots<\/strong>, sliced (optional, for extra flavor and color)
\u22192<\/strong> tbsp flour (optional, to thicken the sauce)
\u2219Juice of 1-2<\/strong> lemons (depending on how lemony you want it)
\u2219Zest of 1<\/strong> lemon
\u22191<\/strong> tsp oregano (or thyme)
\u2219Salt & pepper
<\/strong>\u2219Hot water<\/strong> (about 1.5 liters or enough to cover the chickpeas)<\/p>\n\n\n\nInstructions<\/h5>\n\n\n\n
Preparation<\/h5>\n\n\n\n
Cooking<\/h5>\n\n\n\n