– Caesar dressing from The Healthspan Solution.– Vegan Tzatziki sauce (we like the one from Good Foods, which we find at our local Target store).Optional add-ins to make a “Greek Bowl” or salad:.Enjoy as is or try out the add-in ideas below!.Add remaining ingredients (dry seasonings) to chickpeas.Add red wine vinegar, lemon juice and tahini to chickpeas.Add drained chickpeas to a large mixing bowl.Get the recipe and our other ideas for add-ins below! Don’t forget to watch the recipe video here. You’ll also need a few wet ingredients, which you’ll want to mix in with the chickpeas first to give them a nice coating for all of the dry ingredients to stick to.Īfter that, it is literally as simple as adding in the dry ingredients and giving it a final stir. The star of the dish is, of course… chickpeas! We buy our cans of “no-salt added” garbanzo beans from Whole Foods for 89 cents per can. This recipe is super quick to throw together and can be eaten as a side dish or added to other ingredients to make a lovely salad or Brian’s “Greek Bowl,” as he called it in our What We Eat In A Week video back in January. Of course Brian went home and started experimenting with his own oil-free version, and that ended up evolving into today’s recipe! We did end up buying one can to try out, and I loved the simplicity of the flavors, but there was just SO much oil. Unfortunately, they come in a can that is literally packed with oil. YOUTUBE | FACEBOOK | INSTAGRAM | PINTEREST | TWITTERĪ few months ago, I heard about these Greek Chickpeas at Trader Joe’s and really wanted to try them out. To date, we have lost over 300 pounds combined and we aren’t done yet! Read Our Story Get your Spain on a Fork T-shirt and other awesome Merchandise here.MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video. Key Ingredients & Cookware I used in this Recipe: The longer it sits, the more flavor it develops. TIPS & TRICKS to Make this Recipe: The beauty of this soup, is that you can make a big batch of it and store it either in the fridge (up to 5 days) or even freeze it (up to 3 months), in an air-tight container. As it makes all the difference in the world in this recipe. But I do recommend you at least add in a vegetable bouillon cube. To add more flavor into this soup, I added homemade vegetable broth instead of water. If you want to use dried chickpeas, soak 1 cup of dried chickpeas overnight in plenty of water, then simmer on a low-medium heat the following day for 1 to 2 hours or until tender. However, I used jarred chickpeas, which is the same thing as the canned ones, just to make things easier and quicker. Traditionally, this dish is made with dried chickpeas. Serve it next to a crunchy baguette and a bottle of Spanish wine for an incredible meal. Packed with Mediterranean flavors, super easy to make and done in about 30 minutes. This Greek Chickpea Soup, known as Revithosoupa, is possibly the most flavorful chickpea soup I have ever tasted.
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