Lemony chickpeas braised with chard and dill (Revithia me seskoula kai anitho) from Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (page 181) by Diane Kochilas

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Notes about this recipe

  • Eat Your Books

    Soak dried chickpeas overnight.

  • allisonsemele on June 10, 2022

    This is really good and I think could take even more chard than the giant bunch I used (but didn't weigh). A bit of feta perfects it. As another user noted, mine didn't really get porridge-y, either, but I was happy with the dish anyway. I used Rancho Gordo garbanzos.

  • macfadden on December 20, 2016

    This recipe received very good reviews from my test subjects, but after 40 minutes in the oven, it was giving no indication of ever acquiring the creamy, porridge-like consistency described in the instructions and the chard was getting a bit overcooked. I had to take a stick blender to it. I suggest tasting it before deciding if you want to add the second lemon and more dill; I didn't think they were necessary. As suggested in the description, it makes a very satisfying meal with bread and feta.

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