This Izmir-style pot pairs blessed thistle with chickpeas and lemony seasoning for an Aegean vegetable dish.
18 min prep 28 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Clean the blessed thistle, halve the large pieces, and soak them in lemon water.
For the Izmir-style olive oil base, saute the onion for 5 minutes.
Add the blessed thistle and turn for 6 minutes so the tough fibers begin to soften with the oil.
Add the chickpeas, hot water, salt, and lemon juice.
Cook the dish over low heat for 28 minutes; the root sections should pierce easily with a knife.
Rest covered for 10 minutes so the olive oil flavor settles.
💡 Tip: Soaking blessed thistle in lemon water preserves its color and softens its bitterness.
🍽️ Serving suggestion: Serve warm and drizzle lemon over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~186
kcal calories
7
g protein
24
g carbs
7
g fat
3.8g
Sugar
4.3g
Fiber
586.3mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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