Braised Chickpeas with Turmeric and Ginger
Ingredients
- 1 lb chickpeas soaked overnight or 4 (15-oz) cans low-sodium chickpeas, drained
- 1 large fennel bulb washed and chopped
- 2/3 cup extra-virgin Greek olive oil
- 1 large onion finely chopped
- 6 garlic cloves minced
- 1 1-inch knob ginger, peeled and grated
- 2 bay leaves
- 1 tbsp ground turmeric
- 1 tbsp white wine vinegar
- 1 tbsp Greek honey
- 4 –5 cups vegetable stock
- Salt and freshly ground black pepper
Instructions
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If using dried chickpeas, soak overnight, drain, and cook until tender (1–1½ hours). If using canned, rinse and drain.
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Heat 3 tbsp olive oil in a wide pot over medium heat. Add fennel and onion; sauté until soft.
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Add garlic, chickpeas, bay leaves, ginger, and turmeric. Stir well.
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Add vinegar and honey, stir, then pour in enough vegetable stock to barely cover chickpeas.
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Simmer 45–60 min, covered, until thick and creamy. Season to taste.
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Drizzle remaining olive oil when serving.
Notes
This hearty, anti-inflammatory dish features turmeric and ginger — ingredients with ancient Greek and Ayurvedic roots known to support digestion and longevity.
The chickpeas provide plant-based protein and fiber, while olive oil adds heart-healthy fats.
Pairs beautifully with our Carrot Salad with Ancient Greek Spices and Ikarian Longevity Greens Pancakes from the same episode.
Explore similar dishes: Baked Chickpeas with Vegetables and Herbs, Spinach and Chickpeas Baked with Greek Feta, and Protein-Rich Greek Chickpea Salad.
