Brothy Greek Chickpeas with Poached Egg

A special recipe from Chef Meave of Rory's Place in Ojai.

Earlier this month I took a much needed 48 hours away from home with my girlfriend/neighbor, the talented musician Nini Gebert from the band Haerts (she has a new album coming out soon, very exciting). We drove to Ojai and got a room at The Capri Hotel, as one does. We ate dinner at Rory’s Place before the Angel Olsen show, and capped off the night with foot massages at the Thai massage parlor next to the hotel. (This is one of my favorite things to do when you aren’t ready to go home, but you don’t want another drink).

In the morning, we went back to Rory’s Other Place, sisters Meave and Rory McAuliffe’s new day time cafe, for breakfast and to sell them a case of my Salad Toppers out of the trunk of my car. I was thrilled to see a brothy, braised chickpea dish on the all-day menu, served with a poached egg and rich yogurt. It was salty and satisfying, protein-packed, and left me wanting more. Chef Meave was kind enough to share the recipe, and I take it as my duty to pass my good fortune on to you. 

Rory’s Other Place, and my Salad Toppers on the shelf!

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Greek Braised Chickpeas

For our Greek chickpea stew at the cafe we start with dried chickpeas and soak overnight before braising them low and slow the next day.  

captionA warm both of braised chickpeas for breakfast at Rory’s Other Place in Ojai, Ca.