By Meni Valle
Psita Revithia is a simple, healthy and delicious vegan recipe from Meni Valle's latest best seller cookbook IKARIA - Food and Life in the Blue Zone.
This earthy dish was originally baked in a ceramic dish, which enhanced the flavours of the chickpeas. A heavy baking tray or casserole will also do the job if you don’t have a ceramic dish.
500 g (1 lb 2 oz) dried chickpeas, soaked overnight and drained
1 zucchini (courgette), cut into cubes
2 carrots, peeled and cut into cubes
1 onion, diced
2 tomatoes, grated (*below)
2 tablespoons finely chopped mint,
1 tablespoon finely chopped parsley
100 ml (31/2 fl oz) Ladi Biosas high phenolic extra virgin olive oil, plus extra for drizzling
squeeze of lemon juice, to serve (optional)
- Preheat the oven to 180°C (350°F).
- In a large saucepan, add the soaked chickpeas and cover with water. Bring to the boil over a medium–high heat and cook until almost cooked through but still ﬁrm. Drain, reserving about 250 ml (81/2 fl oz/1 cup) of the cooking liquid, and pour the chickpeas onto a heavy baking tray or casserole dish. Add the reserved liquid.
- Scatter the prepared vegetables and herbs over the chickpeas. Season well with salt and pepper and pour over the olive oil.
- Mix well to combine.
- Bake for 20 minutes or until cooked through.
- Serve with an extra drizzle of Ladi Biosas olive oil and a squeeze of lemon, if you desire.
Serves 4 - 6 people.
*To grate a tomato, ﬁrst cut it in half. Then, holding the skin side
in the palm of your hand, grate the tomato ﬂesh into a large bowl. Once you have grated all the tomatoes, add the sugar to maximise the ﬂavour, and a pinch of salt and the whole garlic clove. Allow the tomato mixture to sit for a few minutes to develop the ﬂavours.