fb icon.png
Greek_Eye_Portes_Magazine.png

*Portes Magazine is a digital & print publication celebrating Greece. It is a collection of words & images highlighting select destinations, tastes, art, history, design, ecology & more. The publication features interviews with inspirational people. Proceeds from subscriptions benefit merit scholarships & cultural projects.

CUISINE

Baked Chickpeas with Capers, Olives & Orange

A RUSTIC DISH

You can’t wrong with this easy rustic dish. It’s hearty, filling, perfect for cold winter days and ideal in highlighting seasonal oranges and a few of my favorite Greek ingredients: extra virgin olive oil, small black olives, capers and honey.

INGREDIENTS
 

_____________________

 

  • 1 large orange, washed & sliced

  • 2 cans chickpeas, rinsed

  • 15 small black olives

  • 1 1/2 tbs capers  (try one, you may need to rinse)

  • 4 medium garlic cloves, skin on

  • 1 tsp dried oregano

  • 1 tsp sumac scant

  • 1/2 tsp chilli flakes

  • 1/2 tbs honey

  • 175 ml extra virgin olive oil

  • sea salt & freshly ground black pepper to taste
     

INSTRUCTIONS
 

_____________________

 

  1. Preheat the oven to 190°C (170°C with fan).
     

  2.  Slice the orange. Arrange half the orange slices on the bottom of a baking dish.
     

  3. Mix the chickpeas, olives, capers, garlic cloves, oregano, sumac and chili flakes in a small bowl.
     

  4. Pour in the honey and olive oil and toss well to combine.
     

  5. Add salt and pepper. Toss well, taste and adjust if necessary.
     

  6. Spoon over the orange slices and top with the remaining slices.
     

  7.  Cover loosely with foil and cook in the preheated oven for 30 minutes.
     

  8. Remove the foil and cook for further 5 to 6 minutes. 
     

  9. Remove from the oven and serve with lots of crusty bread.

thetastyother.com

_____________________________

 

WORDS + PHOTOS: Amaryllis Tsegou

Amaryllis Tsegou likes to think of herself as a lazy cosmopolitan. Born in Greece but having lived abroad for the past 14 years, she is grateful to be able to call both Athens and London “home.” She loves making links between things familiar and new ones that come along. Her interest and curiosity in discovering new things is the driving force behind her work as a food photographer and stylist, which is inspired by her personal background and studies in anthropology, travels and London’s multiculturalism. Her personal blog, The Tasty Other, keeps her love affair with food alive, through tasting and testing, sharing dishes and talking about food.

MORE...

CUISINE

Loukoumi Ice Cream 

ROSE PETALS FOR LADIES & GENTS

CUISINE

Pistachio & Bee Pollen Labneh 

A MEDITERRANEAN DELIGHT

roasted-almond-white-chocolate-mousse-ca
CUISINE

Almond White Chocolate Cake 

DREAMY NOUGAT TORTE

vegan-savory-pie-with-red-bean-puree-and
CUISINE

Vegan Savory Pie

A HEARY WHOLESOME TREAT