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.
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
Preheat the oven to 190°C (170°C with fan).
Slice the orange. Arrange half the orange slices on the bottom of a baking dish.
Mix the chickpeas, olives, capers, garlic cloves, oregano, sumac and chili flakes in a small bowl.
Pour in the honey and olive oil and toss well to combine.
Add salt and pepper. Toss well, taste and adjust if necessary.
Spoon over the orange slices and top with the remaining slices.
Cover loosely with foil and cook in the preheated oven for 30 minutes.
Remove the foil and cook for further 5 to 6 minutes.
Remove from the oven and serve with lots of crusty bread.
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.