Revithia (Baked Chickpeas)
Ρεβίθια
Slow-baked chickpeas with lemon, onion, and olive oil. A Sunday dish on Sifnos.
Serves 6
Prep 10 min
Cook 2 hr 30 min
Ingredients
- 1 lb dried chickpeas, soaked overnight
- 1/2 cup olive oil
- 2 onions, sliced
- 4 cloves garlic, sliced
- 2 bay leaves
- 1 teaspoon dried rosemary
- 6 cups water
- 1 teaspoon salt
- 1/4 cup lemon juice
- 1/4 cup chopped parsley
Steps
Step 1. Heat the oven to 325°F. Drain the chickpeas and put them in a deep pot or clay dish with the oil, onions, garlic, bay leaves, rosemary, and water.
Step 2. Cover and bake for 2 to 2.5 hours until very tender and the liquid is thick.
Step 3. Stir in the salt and lemon juice in the last 15 minutes.
Step 4. Top with parsley and extra oil. Serve with bread.
Where this recipe comes from
Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.