A hearty example of Aegean olive-oil cooking, this dish is made by simmering boiled chickpeas with artichoke hearts, carrot, and onion in lemon water. Served cold, it is a satisfying addition to a generous breakfast spread.
Boil the soaked chickpeas in plenty of water for 25 minutes, until tender, then drain.
Sauté the onion and carrot in olive oil until softened.
Add the boiled chickpeas, cleaned artichoke hearts, lemon juice, sugar, and salt. Add enough water to cover, and cook over low heat for another 15 minutes.
Remove from the heat and refrigerate for at least 1 hour. Sprinkle with dill and serve.
Remember to soak the chickpeas in plenty of water overnight; chickpeas that are not soaked take much longer to soften when boiled. Refrigerate for at least 1 hour before serving to let the flavors settle.
Nohutu bir gece yerine sadece 4 saat ıslattım, bu yüzden haşlama süresi 25 dakika yerine 40 dakikaya çıktı; bir dahaki sefere mutlaka gece boyunca ıslatacağım.
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