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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

Chickpeas with caper leaves

  • Preparation
    time
    15'
  • Cooking
    time
    60'
  • Extra
    time
    720'
  • 4
The caper leaves add a tangy and salty taste to the starchy nut flavour of chickpeas.
Product Qty
Chickpeas from Thessalia "Agrifarm Premium Products" 500g
€2.70
Extra virgin olive oil «Fresh» "Gaea" 500ml
€11.95
«Nihaki» long grain white rice from Macedonia "Agrifarm Premium Products" 500g
€2.20
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