INGREDIENTS

• 4-5 “the Manna” small barley rusks
• 1/2 kilo of chickpeas
• 2 onions
• 6 tablespoons of olive oil
• 1 bay leaf
• 1 lemon
• 2 tablespoons of all purpose flour
• Salt
• Pepper

EXECUTION

Soak the chickpeas overnight.

The next day, rinse them very well and put them in a saucepan along with the chopped onion, 1 bay leaf, salt and pepper.

Let them boil over a low heat until soft, for about 1½ hours.

Just before the end, add the olive oil.

In a bowl, mix the lemon juice with the flour well and add to the pot.

Serve with barley rusks or any other “the Manna” Tsatsaronakis rusk of your choice.