revithia or rovithia
Ingredients
- 250 g of dry white chickpeas (Cicer arietinum, garbanzo bean)
- 1 large onion finely chopped without human intervention (ask google for help)
- 1 cup of olive oil (esspresso cup)
- 1 teaspoonful of baking soda
- a few black peppercorns
- crashed pepper and salt to taste
Directions
- Soak the chickpeas in plenty of water overnight
- One hour before cooking, disolve the baking soda in the water with the chickpeas
- Rinse thoroughly the chickpeas and bring to boil. Watch for the forming froath not to overflow.
- Remove the pot from the fire and rinse the chick peas thoroughly again with cold water.
- Cover the chickpeas with fresh water, add the onion, the oil, the pepper and salt. Bring to boil fast and then reduce the fire to a minimum and boil covered for 1 hour, or till tender.
Serve with bread, raw onion, pickles and/or olives
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 686 kJ (164 kcal) |
| Carbohydrates | 27.42 g |
| Sugars | 4.8 g |
| Dietary fiber | 7.6 g |
| Fat | 2.59 g |
| saturated | 0.269 g |
| monounsaturated | 0.583 g |
| polyunsaturated | 1.156 g |
| Protein | 8.86 g |
| Water | 60.21 g |
| Vitamin A equiv. | 1 μg (0%) |
| Thiamine (Vit. B1) | 0.116 mg (9%) |
| Riboflavin (Vit. B2) | 0.063 mg (4%) |
| Niacin (Vit. B3) | 0.526 mg (4%) |
| Pantothenic acid (B5) | 0.286 mg (6%) |
| Vitamin B6 | 0.139 mg (11%) |
| Folate (Vit. B9) | 172 μg (43%) |
| Vitamin B12 | 0 μg (0%) |
| Vitamin C | 1.3 mg (2%) |
| Vitamin E | 0.35 mg (2%) |
| Vitamin K | 4 μg (4%) |
| Calcium | 49 mg (5%) |
| Iron | 2.89 mg (23%) |
| Magnesium | 48 mg (13%) |
| Phosphorus | 168 mg (24%) |
| Potassium | 291 mg (6%) |
| Sodium | 7 mg (0%) |
| Zinc | 1.53 mg (15%) |
| Percentages are relative to US recommendations for adults. | |
