"Revithada" aka the Classic Chickpeas Soup with a twist
Is there anyone who doesn't love chickpeas? Rich in fiber, minerals, and a variety of vitamins, not to mention their high consistency in protein. What makes this dish unique is the caramelized onions that blend in perfectly with the lemon & herb flavors.
2 cups dried chickpeas 6 onions 3 carrots Fresh or dried oregano & thyme Homemade bone broth (optional) Water Juice of 2 lemons Olive oil Salt & Pepper
Soak the chickpeas in salted water overnight
Wash and drain
Boil the chickpeas in water for about 1 hr or until halfway through and drain
Cut the onions in rounds and place them at the bottom of your cast iron cocotte
Add the chickpeas on top, salt & pepper, the herbs, carrot, and olive oil.
Add 2 cups of homemade bone broth or water.
Put your cocotte in a preheated oven at 200C for about 1 hour.
Take the cocotte out of the oven and add the lemon juice and 1 cup of water.
I'm not the one to play favourites, but this is the ultimate, deluxe Chocolate Cookie. Add some chocolate chips in the last step to take it to the next level. Recipe adapted from Tartine's First Cookbook.
Influenced by "Street Food Asia" on Netflix, made this Classic Thai hot and sour soup. Easy to make, light, healthy, gluten-free with the right amount of healthy protein. Perfect for lunch or a light dinner.