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Chick Peas with Lemon Sauce



  • 500 g chick peas
  • 1 onion
  • 1 teacup olive oil
  • 2 lemons
  • 1 tablespoon flour
  • salt, pepper


Leave the chickpeas to soak overnight in water with a handful of salt, to soften. The next day, rinse them thoroughly, and place them with the sautéed onion in the traditional clay cooking pot (tsikali) (if you have one, otherwise use any ceramic casserole dish with a lid). Preferably cook in a wood-burning oven. Leave to heat up for a few minutes, then add water, salt and pepper and leave to simmer. Squeeze the lemons, and whisk the flour with the juice. Ten minutes before finally removing the pot from the oven, add the lemon flour sauce.

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