Peel the chickpeas, sauté the grated onions in the oil and add the tomato, salt and pepper. Then, add the chickpeas, the quantity of water needed and let them simmer. Cut the aubergines in slices. Flour and then fry them. Put the fried aubergines in the food a little while before it is cooked, so that they will be boiled together for a while.
We use a large earthen pan or a hull. We soak the chickpeas in plenty of water from the previous night. We wash them well in the morning and put them in the earthen pan. We bake them in a preheated oven in 180 – 200 degrees for about 2 – 3 hours. We add some lemon juice and serve them.
We boil and strain the butter beans for 30 minutes. We sauté the onion and the garlic in the oil until they are languished. We add the cabbage, the peppers, the parsley, the celery, the tomato juice, the vegetable juice, salt and pepper and finally , we boil them for 10 minutes.
Put in the pressure cooker the split peas, the water, the chopped onion, the potatoes, the chopped peppers and half of the oil. As soon as they are boiled, melt the mixture by using a blender.Serve the food and sprinkle it with the fresh chopped onions and the dill.Shake some oil and lemon sauce and pour it on the split peas. You can use some oregano instead of the dill.
Carefully pour the tomatoes and peppers, pour a little salt and turn it upside down to strain.The inside of the tomatoes we pass trough the rubber.Saute oil, onion, garlic, eggplant and zucchini.
Peel the fresh beans and wash.If there are frozen put them in the pot as they are.Put them in the pot with oil and onion and stir a little, to become brown.
We put the chickpeas in water to swell from the previous day. The other day, we drain the chickpeas well and mash them in the blender. Then we finely chop all the other ingredients with a knife....
Put the octopus and the vinegar in a pan. Pour as much water as needed so as the octopus is fully covered and let it boil for an hour. Put the lentils and the onions in another pan. Add 3 cups of water and ......
