Slow-cooked chickpeas with orange, lemon & squash (Revithia me kolokytha) from EatingWell Magazine, March 2020: The Mediterranean Issue by Aglaia Kremezi

  • Aleppo pepper
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  • lemons
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  • EYB Comments

    This recipe appears on page 12 of the Barilla-sponsored "Mediterranean Diet" section, and online as "Baked chickpeas with orange, lemon & squash." Dried chickpeas soak 8 to 24 hours. Can substitute crushed red pepper flakes for Aleppo pepper, and vegan chicken broth for vegetable broth.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised greens with lemon & fennel (Yahnera); Bulgur pilaf with eggplant, pepper & tomatoes (Hondros me melitzanes)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears on page 12 of the Barilla-sponsored "Mediterranean Diet" section, and online as "Baked chickpeas with orange, lemon & squash." Dried chickpeas soak 8 to 24 hours. Can substitute crushed red pepper flakes for Aleppo pepper, and vegan chicken broth for vegetable broth.

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