Slow-Baked Greek Chickpeas — Revithada Sifnos
Chickpeas slow-baked overnight in a clay pot with onion, rosemary, and olive oil, a Sifnos island classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse 800g canned chickpeas. Thinly slice 2 large onions and 6 garlic cloves. Gather 4 rosemary sprigs, 2 bay leaves, 1/2 cup olive oil, 600ml stock, 4 tbsp lemon juice, 1.5 tsp salt, and 0.5 tsp black pepper.
Bake 1
Preheat oven to 180°C. Combine chickpeas, onions, garlic, rosemary, bay leaves, olive oil, stock, lemon juice, salt, and pepper in a medium ovenproof pot. Stir well, ensuring chickpeas are submerged. Cover tightly with lid or foil.
Bake 2
Bake covered 40 minutes at 180°C until onions are very soft and liquid has reduced by half. Remove lid and bake 10 minutes more until top is lightly golden and sauce thickens.
Finish and plate
Discard rosemary sprigs and bay leaves. Serve the chickpeas directly from the pot with crusty bread and fresh lemon wedges on the side.
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