Ingredients:
- 500 grams chickpeas
- 1 kilogram *yachnera
- Finely chopped fennel
- 1 large onion, sliced
- 1/2 cup olive oil
- Salt
Procedure
Place the chickpeas in salted water to soak overnight.
The following day, boil the chickpeas in a large pot until they are softened adequately, but still retain their shape.
Wash the yachnera thoroughly, drain in a colander, and then proceed to cut them into pieces.
Pour olive oil into a clean pot, then add the onion and chickpeas. Let them sauté briefly before adding the fennel and a small amount of water.
Once the chickpeas are partially cooked, season with salt to taste. If needed, add a splash of the chickpea broth, then introduce the yachnera. Cover the pot and allow it to simmer for an additional 15 minutes or so.
Cretan Local Dialect
yachnera: wild or cultivated greens
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