I was fortunate to get to spend a few weeks in Italy, a few days of play and a week long yoga retreat. What an amazing experience and of course the food…. coming back I have been a bit obsessed with chickpeas and rosemary. Tonight I took inspiration from my trip for dinner.
I made polenta that I sliced and then re heated with a slice of cheese on top.
lightly sautéed with garlic
boiled dried chickpeas until cooked, then drained and tossed with olive oil, rosemary and fresh herbs
sautéed in red wine
fresh tomatoes sliced
and of course a glass of red wine to go with it