• 500g dried chickpeas
  • 3 large onions cut into thin slices
  • 2/3 cup ABEA olive oil
  • 3 sprigs of fresh rosemary
  • 2-3 small hot peppers or 1 tbsp. boukovo red peppers
  • salt and fresh ground pepper


Soak the chickpeas in hot saltwater for 24 hours.

The next day, strain them and put them in a large pot. Fill it with fresh water and cook over high heat. Remove the foam that will form on the surface. Let the chickpeas boil for a while, about 1 hour. Strain and set aside.

Preheat the oven to 180 degrees.

Heat the olive oil in a saucepan or pan (preferably something that is then put in the oven) and fry the onions over medium heat until they caramelize and take on a deep golden color.

Remove them with a slotted spoon and pour into the

Cretan Escargot
Tart with fried greens