I received a blog post in my inbox from Alexandra for this chickpea stewy dish and decided to try it because 1) Evie loves chickpeas 2) had a bowl full of cherry tomatoes from our garden and 3) needed a vegetarian meal. Perfect right?
First of all you need to sweat some garlic in olive oil, you do this slowly on low heat, I probably used 4-5 cloves sliced and roughly chopped. Just let the garlic cook down until soft. Then I stirred in 2 cans of chickpeas, probably about 4 cups.
Then I roughly chopped 3 regular medium sized tomatoes and about 2-3 cups halved cherry/grape tomatoes.
Throw all of the tomatoes into the chickpeas. Stir. Then I added about 1/2-3/4 of a bottle of capers. And a large splash of balsamic vinegar. Turn up the heat to medium to get simmering and the tomatoes will start to release their juices. I sprinkled with little salt and black pepper. Once it is simmering and nice and stewy throw in a large handful or two of chopped fresh basil.
When Evie walked into the kitchen she promptly stated that isn’t stew there is no broth, that is not enough broth. Right away she decided it was not going to be good. Until she tried then she gave me that look that says oh, actually I do like it.
Toast some crusty bread or baguette in a hot pan with olive oil to serve with the chickpeas.
Top chickpeas with crumbled feta and serve with toasted bread. It was delicious!
This potato salad was given to me by a friend, it has a lot of flavour with feta, dill and so garlicky. It is different from other potato salads in that there is no mayo.
6 medium sized red potatoes, boiled in salted water until tender. Once cooled enough to touch cut into chunks.
Place 1/3 cup olive oil and 2 large cloves of garlic minced in a large bowl, throw in potatoes and toss to coat
Cool to room temperature.
Then add 1 cup of crumbled feta, 3tbsp red wine vinegar and 2 tbsp chopped fresh dill and 1/4 cup chopped green onions. I didn’t have green onions so I didn’t add those. Season to taste with salt and pepper. Toss gently to coat.
This salad is a regular at our dinner table in summer. It pairs well with grilled food and picnics.
I used about 2lbs of beets.
leave a little bit of the root end and stem end attached to the beets, boil them in a large pot of water until a knife can slide easily through the beet, probably takes about 20 minutes depending on the side of the beets, I try to use smallish sized beets. Once cooked drain the beet.
Now comes the messy part. Once the beets are cool enough to handle, cut off the root end and stem end. Then slip off the skins. You will have to use a little bit of force but it should yield pretty easily. The you can cup beet into bite sized chunks. If you want to be little fancier you can slice them.
Chill in the fridge.
While the beets are chilling make the dressing, whisk together 2 Tbsp olive oil, 4 tsp white wine vinegar, large pinch of salt and pepper to taste and a couple pinches of sugar.
Drizzle with the dressing and toss to coat. Arrange beets in serving dish.
Just before serving (otherwise the feta will turn pink) sprinkle with crumbled feta. Sometimes I also sprinkle with chopped fresh mint. Today I got lazy as I was making several recipes at once, so I didn’t use the mint.