This Friday, my regular walk to the market was marked by the white and red colors of the martenitsa. Martenitsa is a small piece of red and white woven yarn symbolizing a wish for good health. It's part of a pegan tradition, popular on the Balkans, in which people exchange martenitsa as a gift on the first day of March and wear them to welcome spring.
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My regular Friday visit to the market resulted in a couple of pounds of zucchini from Greece, red and green cayenne peppers from Turkey and a bunch of fresh dill from a local farmer lady. And since the snow is finally gone and it smells like spring outside, I decided to cook a light spring meal to celebrate the awakening of nature - zucchini stuffed with vegetables.
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Soak the chickpeas in cold water for 4-6 hours and then peal the peas. Boil them in hot water in proportion 1 part chickpeas, 3 parts water. Add water and boil them for 30-40 minutes. Drain the chickpeas and put them in a salad bowl to cool down.
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