Chickpea Stew with Syros Sausage and San Michali Cheese
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Recipe-Ingrediants
Chickpea Stew with Syros Sausage and San Michali Cheese
Our beloved classic chickpea stew in a variation that will impress you. The renowned Syros sausage with its hints of wild fennel combined with the exquisite San Michali cheese with tomato. A flavorful chickpea stew that beautifully blends the aromas and flavors of Syros, taking us on a journey to the island of the legendary rebetiko musician, Markos Vamvakaris, accompanied by a glass of Fabrika red wine.
Our Ingredients:
• 1 cup soaked chickpeas for 24 hours
• 2 large Syros sausages, sliced
• 3 white onions, coarsely chopped
• 3 cloves of garlic, coarsely chopped
• 3 carrots, sliced
• 1 cup olive oil
• 1 cup grated tomato
• 2 bay leaves
• ½ cup red wine
• 100g San Michali cheese
• Salt, pepper, oregano, thyme
Directions
In a pot, boil the soaked chickpeas together with the bay leaves for 10 minutes, then drain and rinse the chickpeas and the pot.
Heat a little olive oil in the pot and saute the onions, followed by the garlic, carrots, sausage slices, and grated tomato. Add the chickpeas and saute everything together.
Transfer the ingredients to an ovenproof dish, add enough hot water to cover them, plus an additional finger's width. Add the spices and herbs, and pour the remaining olive oil on top.
Cover the dish and bake the stew at 180°C (356°F) for 1 hour. After the hour is up, uncover the dish, reduce the temperature to 160°C (320°F), and let it bake until it acquires a nice color and the flavors meld together.
Just before removing it from the oven, dice the cheese and sprinkle it over the stew.
Serve with a sprinkle of oregano.
• The addition of grated tomato is subtle, just enough to enhance the dish without overpowering the sausage.
• If San Michali cheese is not available, Parmesan or graviera cheese can be used as a substitute.
Enjoy!
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