Chickpeas with Trahana & Myzithra Cheese
Chickpeas with trahana and myzithra cheese! A highly nutritional recipe!
Trahanas (Τραχανάς) or tarhana is a dried food ingredient, based on a fermented mixture of grain and milk. Dry trahana has a texture of uneven crumbs, and it is usually made into a thick soup with water, stock, or milk.
• 500 gr (1 lb) chickpeas
• 1 cup trahana
• 2-3 large onions, finely chopped
• 2-3 leeks chopped
• 3-4 garlic crushed cloves
• 1 teaspoon (tsp) crushed red pepper
• 1 tsp coriander
• ½ tsp oregano from Mt Taygetos
• ½ cup Messinian olive oil
• ½ lemon, juice only
• Myzithra cheese (a fresh cheese made with sheep/goat or both milk and whey)
Soak chickpeas in water overnight. If you don’t have time, place them in a large pot, bring them to boil, and leave them in the hot water for about 2 hours. They are then ready to cook.
Pour water into a pot and add the chickpeas, the onions, the leeks, the garlic, the red pepper, and coriander. When the chickpeas become soft and soup thickens, add the trahana, salt, oregano, olive oil and boil for 10’.
Serve with lemon and grated myzithra.
This recipe combines two incomplete plant proteins, chickpeas, and trahana, cooked in the right way to provide protein of high biological value to the body.
It also includes a complete animal protein, myzithra cheese. This improves the total biological value of the protein provided by this recipe.
Source: Voula Kyriakea