Have you started thinking of Christmas yet? We are slowly getting into the Christmas spirit, putting together our Christmas gifts and hampers, deciding what to cook, and planning the final details for our Christmas Grapes of Greece Wine Tasting and Greek Christmas Feast.
We’ve got quite a few Christmas recipes for you, and today we have a delicious stew that is sure to please both vegans and meat-eaters. Inspired by the traditional revithada chickpea stew, the bounty of the season (mushrooms!) and our luscious truffle oil, we’ve created a delicious stew with chickpeas, mushrooms and truffle oil.
It is really easy to make and keeps well in the fridge if you want to make it a couple of days before. Just reheat and add the truffle oil and lemon juice before serving. And for the truffle lovers out there, check out our Truffle Lover’s Hamper, an excellent gift.
Serves 4 as a main or 6 as a starter
200g chickpeas
1.5lt water
8 white button mushrooms (or other mushrooms of your choice)
1 red onion
1 tsp baking soda
4 tbsp olive oil
good pinch of dried rosemary
to serve
salt, lemon juice, truffle oil
The night before soak your chickpeas in plenty of water. The morning after place them in a medium-sized casserole with 1.5lt fresh water.
Preheat the oven at 180C.
Peel and finely slice the onion. Cut each mushroom in quarters. Add them to your casserole, along with the baking soda and rosemary.
Cover and bake at 180C for an hour or two, until the chickpeas are very tender.
Season with salt and let your stew rest for half an hour before serving. Serve with plenty of lemon juice and truffle oil.
