INGREDIENTS
3/4 cup
good olive oil
1/4 cup
finely diced yellow onion
2 15 ounce cans
chickpeas, drained and rinsed
1/4 cup
capers, drained
sea salt and freshly cracked black pepper
3
sprigs fresh thyme
1/2 cup
crumbled feta
smoky paprika for serving
crust bread for serving
hard boiled eggs for serving