Greek Chickpeas

DIRECTIONS

• Fry the onions in the oil.
• . Add the chickpeas and water, season with salt and pepper, and cook for 5 minutes.
• In a small bowl, whisk together the lemon juice and flour until well blended and smooth.
• Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended.
• Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours.
• Turn the heat off and let the chickpeas cool in the skillet.
• Serve at room temperature or warm.