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Revithia Yiahni (Chick Peas Crete-Style With Tomato And Onion)


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1 pound dried chick peas

2 large yellow onions, finely minced

1/2 cup converted rice

1 tablespoon minced fresh rosemary

1/2 cup grated plum tomatoes (see Note)

1/2 cup extra-virgin olive oil, plus more for garnish


Freshly ground black pepper