Greek Chickpeas

1. 1

   Fry the onions in the oil.

2. 2

   . Add the chickpeas and water, season with salt and pepper, and cook for 5 minutes.

3. 3

   In a small bowl, whisk together the lemon juice and flour until well blended and smooth.

4. 4

   Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended.

5. 5

   Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours.

6. 6

   Turn the heat off and let the chickpeas cool in the skillet.

7. 7

   Serve at room temperature or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.