Quick chickpeas in lemon sauce

The Region of Crete’s recipe website features dried chickpeas cooked with onion, lemon, olive oil and flour. Our quick variation starts with cooked chickpeas and thickens the sauce by mashing some of them.

4 people, side dish · Preparation: 10 min · Cooking: 20 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Deep frying pan with lid, fork

Ingredients

• 720 g cooked chickpeas, drained weight
• 150 g onion, peeled
• 30 ml olive oil
• 30 ml lemon juice
• 250 ml water
• 1 g salt
• 0.5 g ground black pepper

Method

1. Rinse the chickpeas and drain. Finely chop the onion. Heat the oil in the pan and gently soften the onion for 7 minutes without browning it.
2. Add the chickpeas, water, salt and pepper. Bring to the boil and simmer for 10 minutes with the lid ajar.
3. Scoop about 100 g chickpeas out of the pan, mash with a fork and stir back in. Add the lemon juice. Simmer for another 3 minutes, stirring until the sauce thickens slightly. Serve warm.

Storage

Cool leftovers within 2 hours, keep covered at 4 °C and eat within 2 days. Reheat a stored portion only once, until steaming hot throughout.

Allergens

None of the 14 allergens requiring declaration is included as an ingredient; check packaging for additives and cross-contamination.

Our own quick variation inspired by a Cretan recipe. Not test-cooked by the editorial team. Do not use dried chickpeas for this short cooking method.

Sources & image credits →