On Saturday evenings, women on Sifnos and other Cycladic islands bring to the communal bakery their specially marked clay casseroles filled with soaked chickpeas that have been doused in fruity olive oil and seasoned with oregano or bay leaves. Covered, and often sealed with a piece of dough, the casseroles are set in the wood-burning oven, where they cook slowly all night. On Sunday morning, as the women return to their homes from church, they collect the pots and serve the tender, fragrant chickpeas for lunch, accompanied by olives and/or salted sardines and crusty bread to soak up the delicious juices. This recipe is my adaptation of the chickpeas KalomiraVrondamiti serves at her tavern, on the picturesque Vourkari marina, in Kea.
Serves 6-8 (more…)