Chickpeas with Lemon, Oregano and Olives
Like most beans, chickpeas can take 2 hours to cook. Here, they quickly emerge with a meaty texture and flavor that’s more satisfying than canned. Serve with grilled lamb, chicken or fish, or alone as a vegetarian entrée. The directions below are designed for a stovetop pressure cooker; if you are using an electric pressure cooker, follow the manufacturer’s instructions.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups dried chickpeas
- 6 cups water
- 4 garlic cloves, peeled
- 1 bay leaf
- 1/2 tsp. salt, plus more, to taste
- 5 Tbs. olive oil
- 1 1/2 cups packed fresh flat-leaf parsley leaves
- 2 Tbs. chopped fresh oregano
- 1 Tbs. coarsely grated lemon zest
- 2 Tbs. fresh lemon juice, plus more, to taste
- 1/2 cup pitted good-quality green olives, roughly chopped