Welcome to Greek Lifestyle,

I love sharing new recipes with you, and I think this one is going to be a new family favourite!

This chickpea dish is equally delicious and nutritious with thinly sliced caramelized onions that add a certain sweetness to the buttery chickpeas. A slow cooked delight infused with a touch of earthy rosemary and aromatic bay leaves harvested from my garden.

Unless you grow your own bay leaves, or have family,  friends or a generous neighbour that gift you some, you’ll never know what you’re missing out on. The flavour is deeper and more aromatic and these air dried leaves truly bring your dishes to life!

Chickpeas are a great source of protein for vegetarians, vegans, and for those observing lent. So now is a great time to enjoy the healthy and nutritious benefits of adding legumes to your diet, if you don’t already do so.

Serve with fresh continental style bread and a simple side salad of cos lettuce drizzled with extra virgin olive oil, a splash of white vinegar, and a sprinkling of dried mint. A perfectly fresh salad to accompany the richness of the braised chickpeas.

INGREDIENTS

1/4 cup good quality olive oil

1 brown onion, thinly sliced

2 tbsp brown sugar

1 tbsp white balsamic vinegar

2 tbsp chopped rosemary

3 bay leaves

1 can chickpeas, or equivalent fresh chickpeas soaked overnight, and drained

2 1/2 cups boiling water, from the kettle

Salt and pepper, to taste

METHOD

Gently heat the olive oil in a heavy based saucepan, and add thinly sliced brown onions.

Cook slowly over low heat for approximately 10-15 minutes until onion is soft and has collapsed.

Stir in sugar and balsamic vinegar to deglaze the pot.

Add rosemary, bay leaves, chickpeas, and hot water.

Bring to boil, and then reduce to simmer, until chickpeas are tender and liquid reduced.

Season according to your taste.

Enjoy!