Chickpeas puree served with minced meat from Cretan sausage and roasted pepper and orange sauce
by chef Baxevanis Giannis
- Prepare “kounenos” (chickpea leaven) as when making “eptazimo” bread (Cretan traditional bread) by placing two handfuls of chickpea flour (300 gr), a pinch of sugar, bay, basil leaves, peppercorns, a cinnamon stick, a pinch of cumin and a pinch of anise.
- Place the mixture in a big jar and pour water till chickpeas are covered two inches. Close the jar and let the mixture rise at a warm place for the whole night.
- In a ceramic pot cut 2 big onions, add ½ k soaked chickpeas and pour “kounenos” placing two slices of “eptazimo” bread on top. Add 2 inches water on top of the chickpeas, a bit of olive oil, salt, and pepper. Cover the pot with baking paper and close it with dough made by water and floor. Cook it in a wood-fired oven till the next noon or bake it in an electric stove at 150˚C for 7 hours.
- Single out some of the chickpeas and puree them. Try the purée to check if it has the desired consistency.
- Prepare “tigania” (pan fried meat) from ½ k traditional sausage after removing its casing and cutting it into pieces by hand. Sauté sausage with 1 onion, 1 sweet green pepper, 1 red pepper roasted on the grill and 1 chili pepper.
- Prepare sauce. Squeeze 2 oranges and pour the juice in a frying pan with chopped onions and a bit of cornflower. Leave sauce aside.
- Serve using a shallow dish where you will place a baking frame to pour the chickpea puree. Add some whole chickpeas and the sausages on the puree and pour the orange sauce all around it.