Summary

Ingredients

• 600 g chickpeas, dried
• 2 tablespoon baking soda
• 1 bunch soup greens, diced
• 3 onion (s), chopped
• 4 clove (s) garlic, chopped
• 125 ml white wine
• 1 sprig thyme
• 1 sprig oregano
• 3 bay leaves
• 2 cans tomatoes, chunky
• 0.5 tablespoon ½ cinnamon powder
• salt and pepper
• 1 bunch parsley
• 4 medium potato (s), possibly
• 2 zucchini, possibly
• 6 tablespoon olive oil, good

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Instructions

1. Soak the chickpeas in a large bowl in water mixed with the baking soda for 12 hours, preferably overnight. The baking soda makes the chickpeas much easier to digest.
2. Then wash it off well and put it in a sealable roasting pan or Roman pot. Add the soup greens, onions, garlic, white wine, the spices and bay leaves and the canned tomatoes. Fill your cans with water again and add them as well. Season with salt, pepper and cinnamon. Chop the parsley stalks and add them. Generous amount of olive oil. Add approx. 6 - 8 tablespoon. If necessary, add four more peeled and halved potatoes. Mix well and close the lid.
3. Cook at 180 ° C top / bottom heat in the oven for about 3 hours. Check every now and then whether there is enough liquid, possibly add more water.
4. After three hours, chop the remaining parsley and mix in, possibly fan-out a sliced zucchini. Close the lid again and cook for another 20 minutes. Season again with salt and pepper.
5. With potatoes and zucchini, this is a full flavored dish. Otherwise we eat the chickpeas with other dishes or as a starter with a piece of good feta.