Good morning,
It happens to be exactly six months to the day since I last sent you one of these e-mails. Time flies. I hope you had a cozy winter (and thank you for coming to my winter-long popup bakery in Cornwall Bridge, CT). The word “stew” evokes winter for most of us, but there’s a light and bright stew that, for me, conjures the pinnacle of summer joy. It’s the revithia sto fourno (ρεβίθια στο φούρνο—literally, “chickpeas in the oven”) that I first tasted on the Cycladic island from which it originates. On that island, Sifnos, the dish is traditionally baked in stoneware pots overnight in communal ovens, and you won’t find emptied chickpea cans nearby. I highly recommend you try the traditional version when you get the chance, but in the meantime, there’s a half-hour version I make every week or so. It’s lemony, herby, and spotlights chickpeas and olive oil. I’ll share the recipe below, after some news.
News:
Farmers markets. I’ll be at the farmers market in Washington Depot this Saturday, June 10, from 9:30 to 12:30, selling my granola and shortbread (and, of course, I don’t go anywhere without copies of my book).
From July through the rest of the season, I’ll be popping in at the farmers markets in West Hartford, Hartford (West End), and Fairfield.
The weekend of June 23-25, I’ll be teaching a baking class for farm stay guests at the beautiful Husky Meadows Farm in Norfolk, CT. I think they have a spot or two left.
In her popular Kitchen Projects newsletter, Londoner Nicola Lamb dives deep into baking/pastry issues. She asked me a while back to be a regular “alternative baking” contributor, and my first column publishes soon, so keep an eye out. It includes a really delicious gluten-free dessert recipe.
Now, for the promised recipe:
GREEK ISLAND-STYLE CHICKPEA STEW, THE FAST VERSION
Makes 2-3 servings | Total time: 35 minutes | GF, vegan
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