Chickpeas & dill in a bowl from Yria Paros. Meals like this make all my senses feel nourished.
Ed. for Kate – I call this “Fake revithia” because I use canned chickpeas instead of soaking them and cooking them myself.
1 can chickpeas/garbanzo beans (do not drain)
2 T olive oil
1tsp. each dill, oregano, thyme
1 bay leaf
lemon wedges
Cook beans with herbs and oil on low heat for at least an hour. Add lemon juice after removing from heat, or serve with lemon wedges & fresh bread. Sometimes I serve with a dollop of plain yogurt or cottage cheese.