Since we offered up some social media-sharable goodness yesterday on Greek wines, we have to do a pairing today with them in mind. But Greek food seems to obvious and Turkish food seems a bit antagonistic … [level-members]
How about a little Moroccan fare? As luck would have it, we had a delicious soup/stew last weekend straight out of the New York Times. Moroccan Chick Peas with Chard was a hit with most of the family. (Kids …) And even stood up to some fiddling with. (Our preserved lemons turned out to have not been preserved enough … and the fresh ginger got lost somewhere between the checkout aisle and the kitchen.) Soaking or quick-soaking dried chick peas is so incredibly worth the effort. Highly recommended.
Here’s the recipe and and the Jancis Robinson piece that we discussed yesterday has recommendations if you aren’t already stocking Greek wines.
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