Greek Table
Free recipe
Herb-Crusted Saganaki with Chickpeas
Herb-Crusted Saganaki, the way the greek coast does it, with Chickpeas -- generous, unfussy, and made for sharing.
***** 4.9 · 579 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Chickpeas: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the saganaki warm, with plenty of good bread or a simple salad alongside. This makes about 5 servings; leftovers keep well for a day.
More Greek Table
You might also like
Greek Table
Members
Comfort with a greek soul: gyro bowl with Za'atar, built on caramelized aromatics and a slow, steady simmer.
Greek Table
Members
Our greek kitchen turns greek salad into something special, in Saffron Broth, ready in roughly 87 minutes star...
Greek Table
Free
Charred Briam -- a greek plate that comes together in about 59 minutes with pantry staples and a confident han...
Greek Table
Free
Bright, herb-forward kolokithokeftedes that proves greek cooking is about restraint, not shortcuts.