weather 21°C / 70°F Heraklion

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  • ½ kg chickpeas
  • 1 lemon
  • ½ tsp baking soda
  • 1 tbs flour
  • 1 onion
  • 1 cup olive oil
  • Salt, pepper


Soak the chickpeas in water overnight to soften them. Next day, drain them, sprinkle over the baking soda, shake well to mix and leave them for half an hour. Then rinse them with abundant warm water and put them in a pan with water to boil, along with the oil, whole onion, salt and pepper. Leave over a low heat until they are left together with the oil. Shortly before removing them from the heat, add the lemon juice and the flour and let them boil a couple of times.

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