THIS HEARTY one-pot meal comes from the island of Lesbos, in the eastern Aegean, although similar dishes can be found on Crete and other islands. It is a delicious variation on Baked Lamb with Pasta in Tomato Sauce, a classic dish throughout Greece.
Place the chickpeas in a large pot and add cold water to cover by at least 4 inches. Bring to a boil, remove from the heat and set aside for at least 6 hours. (This extra step considerably reduces the discomfort many people experience from eating dried beans, but you may omit it if you don’t have time.)
Drain the chickpeas and return to the pot. Add the stock and bay leaves and bring to a boil. Reduce the heat to low and simmer for 45 minutes to 1 hour, or until tender.
In a large skillet, heat
Add the onions to the skillet and sauté for 4 to 5 minutes, or until soft. Add the tomatoes, wine, minced garlic, tomato paste and pepper or pepper flakes and
Make several slits in each piece of lamb and insert the garlic slivers. Place the lamb in a large roasting pan, sprinkle with the oregano and pour the tomato sauce over it.
Drain the chickpeas, reserving the cooking liquid. Add the chickpeas, sausage,
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