Chickpeas goes by many names: chick pea, gram, Bengal gram, garbanzo (bean), Egyptian pea, which have high protein, used in many recipes from the Mediterranean and Middle Eastern cuisines to Indian dishes. Mix with sheep's or goat's milk (feta cheese), and you'll have a wonderful casserole.
Ρεβίθια και ψητή φέτα (Greek)
/revíthia kai psití féta/
Serves 4
Preheat oven to 425ºF (22oºC)
2 organic cans (=30 ounces/860 g) chickpeas, rinsed
1/4 cup (60 ml) olive oil
3 cups (=16 ounces/460 g) organic (multicolored) cherry tomatoes
2 tsp. (4 g) torn rosemary leaves
2 tsp. (2,4 ml) red wine vinegar
2 tsp. (8 g) garlic paste or mince garlic
pinch or two lemon pepper
1 (6 ounce/175 g) block of feta cheese
1 Tbs. (17 g) torn basil leaves
(gluten-free) round pita bread or tortillas
ένα /éna/ 1. Mix in a baking dish: tomatoes, oil, rosemary, vinegar, garlic, and lemon pepper.
δύο /dýo/ 2. Lay the block of feta on top.
τρία /tría/ 3. Back about 20 minutes. The tomatoes have split and the cheese is creamy.
τέσσερα /téssera/ 4. Sprinkle the rosemary and basil leaves on top.
πέντε /pénte/ 5. Serve with some bread.
