Greek Revithia - Chick Pea Casserole

Chick peas are a Greek staple and many homes have a weekly meal based around a legume for a meatless supper. Serve it topped with crumbled feta cheese and accompanied by olives and a crusty loaf of bread. Note: chic peas are soaked overnight prior to making the recipe.

• Ready In: 25 hrs
• Serves: 4-6

Ingredients

• 10  ounces dried garbanzo beans
• 1⁄4 cup olive oil
• 1  large onion, finely chopped
• 2  carrots, finely chopped
• 2 -3  garlic cloves, chopped
• 1  stick celery & leaves, finely sliced
• 3 -4  tablespoons tomato puree (diluted in 2 1/8 Cups chick pea cooking liquid)
• 1 -2  teaspoon sugar
•  salt and pepper

Directions

1. Clean through the chick peas. Place them in a bowl with plenty of water to cover and leave to soak overnight.
2. Next day, strain the chick peas and rinse clean under cold water. Place the peas in a saucepan, cover with plenty of water and bring to the boil. As it boils, skim the white foam off until it comes clear. It is important to do this part so that the chick peas will not be bitter. Cover and boil until almost soft, which is about one hour.
3. Drain the chick peas, reserving the cooking liquid.
4. In a saucepan, heat the olive oil and fry the onion and garlic until golden.
5. Add the chick peas and the rest of the ingredients.
6. Stir all in together, then cover and leave to simmer for about 45 minutes or until the chick peas are very soft. The sauce will have thickened.