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The Greek island of Ikaria has a wealth of vegetable dishes, many of which call for lavish amounts of legumes, often braised with tomatoes in olive oil.

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Stir in the onion, garlic, bay, rosemary, orange juice, ¾ teaspoon each salt and pepper, and the reserved chickpea liquid.

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The Caribbean island’s cuisine combines African, Indigenous and Spanish influences to create dishes of distinction.