Chickpeas with red onions and feta cheese

Ingredients for 4 servings:

• 150 g chickpeas, soaked
• 3 bay leaves
• 3 carnations
• 7 garlic cloves
• 2 shallots
• 1 bunch of soup greens with thyme
• Celery
• Salt
• 200 g onion(s), red
• 150 ml olive oil
• 1 tbsp sugar
• 150 ml vinegar
• 120 g tomato(s) in pieces
• sprig(s) of coriander leaves
• 120 g feta cheese
• 1 orange(s), untreated, peel cut into strips
• 1 bunch of spring onions
• 3 chili peppers
• sprig(s) parsley
• mint

Instructions

Working time approx. 40 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours 40 minutes

Recipe from Crete

Soak the chickpeas in cold water overnight. The next day, place them in a pot and cover with 3 cm of water. Add the bay leaves, cloves, a garlic clove, peeled shallots, and soup greens. Season with salt and simmer for about 30-40 minutes. The chickpeas should be quite soft. Drain through a sieve. Peel the red onions and cut them crosswise into fine strips. Peel the remaining garlic, halve the chili peppers, deseed them, and finely chop them. Heat the olive oil and sauté the prepared vegetables. Sprinkle with sugar and lightly coat. Season with salt and vinegar, then simmer for about 10 minutes. Add the tomato pieces and drained chickpeas, mix thoroughly, and remove from the heat. Remove the roots and two-thirds of the green ends from the spring onions. Cut the onions and some of the green parts into thin rings, and finely chop the other herbs. Place the chickpeas in a bowl and toss with the spring onions, herbs, and feta cheese. Finally, sprinkle with orange zest and let marinate for about 1 hour before serving. Serve with freshly baked white bread and a light red wine.