Chickpea Stew with Feta and Rosemary - Untested

https://tahliadavies.substack.com/p/chickpea-stew-with-feta-and-rosemary

1 - This just screams slow cooker. This is what I will do with this to start.

1 cup of dried chickpeas (soaked overnight to rehydrate)

1 onion, diced

1 leek, cut in rounds

1 carrot, cut in large chunks

4-5 stems of parsley (retain leaves and slice finely for garnish)

2 - 3 sprigs of rosemary.

1 head of garlic (sliced in half)

1 + 4 cups of water

1 tbsp dried oregano

1/4 cup of olive oil

Lemon

Feta

Salt

Pepper

1. Soak dried chickpeas for at least eight hours or overnight.
2. Rinse well before use.
3. Preheat oven to 180c / 350f.
4. Sauté onion and leek with a pinch of salt until they start to soften, about 4 - 5 minutes. Deglaze with 1 cup of water.
5. Use a dutch oven or a deep heavy bottomed saucepan that can be transferred to the oven.
6. Put the onion and leek mix into the slow cooker and add carrot, rosemary and sliced garlic head and stir through.
7. Season with salt, pepper and dried oregano.
8. Add the remaining water, olive oil, parsley stems, and chickpeas.
9. Transfer into the oven and let cook for 2.5 - 3.5 hours.
10. Cook on high for 4 hours.
11. Serve topped with a big squeeze of lemon, fresh chopped parsley, olive oil, and feta.

Baked Feta and Chickpeas in Harissa sauce - Untested

https://www.bytheforkful.com/baked-feta-with-chickpeas/#recipe

https://www.dianekochilas.com/spinach-and-chickpeas-baked-with-greek-feta/

200 g feta sliced into 3-4 blocks

3 garlic cloves minced

400 g tinned chickpeas drained and rinsed

400 g tinned chopped tomatoes

1 tablespoon harissa paste

2 tablespoon extra virgin olive oil

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

Salt and pepper

Fresh basil or parsley to garnish

1 lemon

Preheat the oven to 400F.

In an oven-proof pan, add the chopped tomatoes, garlic, chickpeas, spices, olive oil, and harissa paste. Stir everything together to combine.

Place the feta blocks in the pan, nestling them into the chickpea harissa sauce. Drizzle with a little more olive oil.

Bake the chickpeas for 25 - 30 minutes.

To finish, top the baked feta and chickpeas with the fresh herbs, a squeeze of lemon juice, and the red pepper flakes. 

Serve with pitta bread or crusty bread for dipping.

Rethivia (Greek Chickpea Soup) - Untested

https://granorfarm.com/recipes/revithia-greek-chickpea-and-herb-soup

0 - This may very well be a slow cooker recipe. The dried chickpeas cooked in the flavoured water means a different experience in the taste of the chickpeas.

2 Tbsps. + 1/2 cup olive oil

1/2 tsp cumin seed

1 tsp dried oregano

1 onion (6oz/170gr) sliced thinly

4 cloves garlic, minced

1/2 cup dry white wine

2 cups dried chickpeas, soaked overnight

8 cups water

5-10 sprigs each dill and parsley

1 lemon, zest and juice

4 oz feta crumbled

1. In a large soup pot, heat a glug of olive oil over medium heat.
2. Fry the cumin and oregano until fragrant (very quick).
3. Add the onions and garlic with a big pinch of salt reducing the heat to medium low.
4. When the onions are soft, add the white wine and reduce until almost all evaporated.
5. Add the soaked chickpeas and water.
6. Bring to a boil, reduce to a simmer and cook until the chickpeas are very tender.
7. Taste for salt and then lightly mash the soup to make it chunky.
8. While the soup is cooking, blend the parsley, dill, lemon zest, pinch of salt, and the olive oil in a food processor to make an herby oil.
9. Just before serving add the lemon juice to the soup, taste and adjust seasoning one more time.
10. Divvy into bowls, top with the crumbled feta, and the herby oil.

Revithada from Sifnos - Untested

Chickpea Soup from Sifnos

https://www.kalofagas.ca/2022/02/02/chickpea-soup/#wpzoom-recipe-card

https://bakinghermann.com/revithada-greek-chickpea-stew-easy-vegan-nistisima-classic/#recipe

6 servings

Prep time 30minutes

Cooking time 40minutes

2 cups of dry chick peas

1/2 cup of olive oil

2 cups diced onions

3-4 cloves of garlic, minced

1 carrot, finely diced

1 stalk of celery, finely diced

3 bay leaves

1 tsp. paprika

3 strips of lemon peel

1/4 cup chopped fresh parsley

8 cups of chicken or vegetable stock

salt and pepper to taste

wedge of lemon and dried Greek oregano for garnish

The night before, place your dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by about 2 inches. The next morning, strain and rinse your chickpeas and reserve.

Into a large pot, add your olive oil over medium heat and throw in your onions, celery, carrots, bay leaves and paprika and parsley and simmer on medium low for about 15 minutes for the vegetables to soften.

Now add your chickpeas, parsley, stock and slices of lemon bring to a boil and simmer medium-low heat with the lid slightly ajar for about 2 hours or until thick the chickpeas are fork-tender.. By this time you should have a thick, chunky chick pea soup with some liquid still evident.

Adjust seasoning with salt and pepper, serve in bowls. Add some dried Greek oregano and serve with a wedge of lemon.

Notes

Got an Instapot or Pressure Cooker? You can skip the pre-soak overnight and add the chickpeas with 8 cups water, 1 tsp. baking soda and secrue the lid. Bring up to pressure on high heat then reduce to low and simmer for 45 minutes. Turn heat off and allow pressure to naturally reduce. Open, strain contents and make soup recipe from step 2. Stovetop cooktime is now about 1 hour.

In a rush? Use two cans of cooked chickpeas, rinse off the liquid, assemble recipe from step 2 but cook time about 45 mins.

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Gigantes Plaki (Greek Baked Beans) - Untested

https://cardamomandtea.com/102/butter-beans/

https://www.themediterraneandish.com/gigantes-plaki-greek-giant-beans/#wprm-recipe-container-58791

https://www.bytheforkful.com/gigantes-plaki-greek-giant-baked-beans/#recipe

Extra-virgin olive oil

1/2 large onion, roughly chopped

1 large carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

2 large garlic cloves, minced

Salt

1 (15-ounce) can diced tomatoes, with juices

6 Tablespoons (3 fluid ounces) water

1/4 cup chopped flat-leaf parsley, plus more for garnish

1/2 Tablespoon fresh thyme leaves

3/4 teaspoon dried oregano

1/4 to 1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1/8 to 1/4 teaspoon ground cinnamon

1 dried bay leaf

1 (15-ounce) can butter beans, drained and rinsed (or the largest beans you can find)

7oz/200g Creamy feta cheese, crumbled

Rustic bread, for serving

1. Position a rack in the center of the oven and preheat the oven to 375°F.
2. In a large oven-safe skillet set over medium-high heat, add 2Tsps olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
3. Add the tomatoes with their juices, and the water. Season with another pinch of salt (about 1/4 teaspoon). 
4. Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf.
5. Stir in the beans and cook for 5 minutes over high heat. At this point, taste and adjust the seasoning to your liking, then transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes.
6. Remove and discard the bay leaf. Finish the dish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.

Herbed Warm White Beans - Untested

1 - I wonder if fresh tarragon would work here?

1 can (19oz/540mL) white beans, rinsed and drained
2 Tbsps. olive oil
1 clove garlic, minced
3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination (or 1½–2 Tbsp finely chopped fresh tarragon with 1-2 tsps of lemon)
Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Salade d'haricots blancs (Warm White Beans Salad) - Untested

800g cooked white beans (canned), drained and rinsed

1 large handful fresh parsley, finely chopped

Green onion tails from 2–3 green onions, finely sliced

2 cloves garlic, finely minced

4 Tbsp olive oil

1–2 Tbsp fresh lemon juice, to taste

Salt

Freshly ground black pepper

Drain and rinse the beans well, then drain again.

Finely chop the parsley and thinly slice the green onion tails. Mince the garlic.

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Gently toss the beans with the dressing, parsley and green onion.

Let stand for at least 15–20 minutes so the beans can absorb the dressing. Serve at room temperature or gently warmed.