Vancouver, Oct 2015
It’s officially autumn!!!! MY FAVORITE SEASON all year. I have no shame in admitting I am a soup-a-holic, and this is perfect soup season. Today- I’m making a plant-based, wholesome, hearty, spicy and warming soup. As it’s squash season, use your favorite if you don’t like butternut squash. Let me know if you like this!
First, allow me to apologize for being so late in posting… I guess my time management is not as good as I thought it was…
Taking care of 🐼 Panda 🐼, your brother/son, the house, work…So much to do and we only have one child. All of this makes me think of you Jan, and how your time management skills must have been amazing with 3 children!! I truly admire you!
So this week I have decided to share with you a dish that we traditionally have for breakfast back home, but it is definitely something that you can have for brunch or lunch. It is super easy to make, the hard part being finding the right can of beans. I would go to a Lebanese grocery store, or maybe it could also be found in the #cuisine du monde part of supermarkets? I am not sure.
Hi from sunny Milos,
Our friend Vasilis, chef and owner of Alevromilos Restaurant here in Milos (one of our faves!) makes sublime chickpeas in the oven. I have tried many times to replicate his dish in France with varying degrees of success so when he offered to come over to the house and show me, I jumped at the chance.
This is a simple recipe that relies heavily on having the very best chickpeas. The Greek ones really soak up the liquid before cooking, swelling to a much larger size than those we get in France, plus they are very digestible. Vasilis says that if he couldn’t have Greek chickpeas, he would use Canadian ones. Who knew? Vasilis uses myrtle to flavour his version of revithia sto fourno but you can also use the more traditional bay leaves.