Chickpeas with chestnuts and Premium Graviera with 5 peppers

Ingredients

450gr Premium Graviera with 5 peppers Kalogeraki

1kg chickpeas

1kg onions for stew (small)

1kg chestnuts (pre-boiled and peeled)

2 whole garlic cloves peeled

3 laurel leaves

2 spoonful spice

1 grated onion

1 spoonful tomato puree

1 cup of tea white vinegar

1 cup of tea red wine

1 glass of water extra virgin olive oil

500ml warm water

Salt, pepper

Recipe by "Εatme" 

Implementation

The previous night put the chickpeas in a bowl and cover with water .

Next day wash off chickpeas very well and put then in a pot covered with water. Boil slowly in low temperature until they soften, about an hour.

Wash them off with tap water and drain well. Add chickpeas in hull and salt lightly.

In a pot add a bit of the extra virgin olive oil and put chestnuts for 2-3 min. then remove to a plate and set aside. In the same pot sauté the grated onion, garlic cloves, stew onions for 10 min. on high heat. Add the laurel leaves, tomato puree and spice, stir until the puree dissolves, quench with the wine & vinegar and 1 min. later withdraw from heat and add all the liquid ingredients we added in hull with the chickpeas. Add salt and pepper, the rest of the extra virgin olive oil and the warm water, cover the hull and bake for about 1 hour and 50 min. in 170C. Check the oven the last 30 min. as we want the stew onions to melt and not dissolve. If needed add a bit of water or olive oil.

The last 10 min. remove the hull cover and add the chestnuts, the Premium Graviera with 5 peppers Kalogeraki cut in cubes and continue until the cheese melts.

TIPS:

• Serve warm.
• For better melting/boiling of the use clay or cast-iron hull.
• In case you don’t have a hull, use a classic oven pan covered with greaseproof paper and aluminum foil (make sure it’s covered well).