You are here

Greek Chickpeas


4 (12 oz.) cans of chickpeas, drained, rinsed and boiled for a minute or two
1 heaping tablespoon of tomato paste dissolved in 12 oz of warm water
1 large onion, thinly sliced
Extra virgin olive oil (to cover bottom of pot)
Sea salt and pepper, to taste (optional)
Fresh or dried basil (optional)


Saute onions in olive oil.

Add drained chickpeas and tomato paste and stir everything together. Add sea salt and black pepper to taste, if desired. Cover and cook on low heat for about an hour.

Add a wee bit of basil before serving.

This dish has a stew-like consistency. Try serving it over basmati or brown rice, or even couscous. It's also great on its own.

This recipe is courtesy of a long time reader of our newsletter, Lisa Mielke of Houston, Texas. Thank you, Lisa


Join more than 80,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 5 (7 votes)
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Enter the characters shown in the image.