Name: Katinó Mezé (Greek-Style Pantry Meze Platter with Skordalia & Lemony Chickpeas)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek (Meze)
Ingredients: 2 cans (15 oz / 425 g each) Canned chickpeas (drained, rinsed); 500 g Potatoes (Yukon Gold or similar), peeled and cut in chunks; 5 cloves Garlic, finely grated; 90 ml Extra-virgin olive oil; 1 whole Lemon (juice + zest); 15 ml Red wine vinegar; 2 tsp Dried oregano; 1 tsp Ground cumin; 1 tsp Smoked paprika (or sweet paprika); 0.5 tsp Crushed red pepper flakes (optional); 1 leaf Bay leaf; 1.5 tsp Salt; 0.5 tsp Black pepper; 4 pieces Pita bread (or flatbread), cut into wedges; 120 g Kalamata olives (or any olives); 80 g Pickles or pickled peppers (optional but great); 2 tbsp Parsley (optional), chopped

Chop-Chop

Katinó Mezé (Greek-Style Pantry Meze Platter with Skordalia & Lemony Chickpeas) | Chop-Chop

Ingredients

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Ingredients

Preparation

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