Step by Step Instructions
- Step 1: Soak the chickpeas for at least 12 hours prior to cooking.
- Step 2: Boil water in a saucepan, add the chickpeas and cook them for 25 - 30 minutes.
- Step 3: In a different saucepan, lightly sauté the onions in olive oil and add the tomatoes, rice, salt and pepper. When it starts boiling, add the chickpeas and about 400-500ml water. Lower the heat and cook until the rice has cooked.
- Step 4: Serve in a platter leaving a hollow in the middle where the caper leaves are placed. Drizzle with olive oil and lemon juice.
Ingredient List
- 500g thick chickpeas from Farsala
- 200g caper leaves
- 200g long grain white rice (Nihaki)
- 2 onions (finely chopped)
- 3 tomatoes (finely chopped)
- the juice from one lemon
- extra virgin olive oil
- sea salt flakes
- ground black pepper