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Greek Chickpeas With Rice

4 servings

• 1/3 cup extra-virgin olive oil
• 1 large onion, minced
• 1/2 cup dry white wine
• 1 to 2 teaspoons Aleppo pepper (see note) or red pepper flakes, to taste
• 4 cups chicken stock
• 2 cups cooked chickpeas (canned are OK)
• 1 cup finely chopped canned tomatoes
• 1 cinnamon stick
• 1 bay leaf
• 1 cup short-grain brown rice
• Salt
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Italian parsley

In a heavy pot, heat the olive oil over moderate heat. Add the onion and saute until soft, about 10 minutes. Add the wine and pepper or pepper flakes, and simmer briskly over high heat for 1 minute. Add 2 cups of the stock, the chickpeas, tomatoes, cinnamon and bay leaf. Bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook 10 minutes.

Add the rice and the remaining 2 cups stock. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook until the rice is tender, about 50 minutes. Season to taste with salt and discard the cinnamon stick and bay leaf. Stir in the feta, cover and let stand 10 minutes.

Serve in bowls, garnishing each portion with chopped parsley.

Note: Aleppo Pepper (ground) from Syria is available at Middle Eastern markets.

Per serving: 575 calories, 15 g protein, 67 g carbohydrate, 26 g fat (6 g saturated), 17 mg cholesterol, 354 mg sodium, 10 g fiber.

(Adapted from “ The Foods of the Greek Islands ” by Aglaia Kremezi, Houghton Mifflin.)

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