Revithia lemonata me psari / Greek baked lemon garlic fish & chickpeas/ ρεβύθια λεμονάτα με ψάρι

Lemonata revithia me psari or lemon garlic thyme chickpeas and branzino! Greece in one bite, this Greek blue zone recipe will make you feel like you’re in a Greek island, one of the best homemade dishes you will ever have with fresh ingredients, hearty, delicious and nutritious! Follow for more Greek recipes!
Recipe below ⬇️
⚫️ ingredients:
– 2 cups chickpeas either dried and boiled or canned
– 1 or 2 fish of your choice
– 1 big diced onion
– 2 carrots
– 3 chopped garlic cloves
– thyme
– salt and pepper to taste
– lemon juice from 2 whole lemons
– 1 bunch scallions diced
– 3-4 cups water from the boiled chickpeas ( if you’re using canned add any type of broth you like or tap water)
– olive as needed (or measure with your heart ❤️)
⚫️instructions:
– soak the chickpeas overnight
– next day boil the chickpeas until are tender ( keep the water)
– into a skillet sauté the onions, the scallions, the garlic, the carrots for about 8 minutes
– add the boiled or canned chickpeas , add salt and pepper, fresh thyme, lemon juice, olive oil and water or broth until the chickpeas are covered ( but not completely) add the fish over the chickpeas and marinade and stuff the fish with garlic slices, thyme, lemon slice, salt and pepper add some olive oil over and bake at 400F ( 200 C) for about 30 minutes or until the water is evaporated and is let a nice oily sauce, if the water is fully evaporated then add just a bit to create a moist mixture!
– when is ready drizzle some fresh olive oil, thyme and some more lemon juice and enjoy with freshly baked bread and melitzanosalata or skordalia
KALI OREKSI
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