Oven Greek Chickpeas
Revithia sto fourno, baked chickpeas, is something everyone MUST make at least once — it’s just that good. Using only five of the most ordinary of ingredients, this positively perfect authentic, rustic peasant dish is a cinch to make for the modern home cook.
A cast iron pan is a great option for this dish or, of course, the more traditional clay pot if you’re lucky enough to have one in your kitchen. The cast iron just heats every bean through to creamy perfection and I swear, it bakes the flavours of the the onions and rosemary right into each pea! Truth be told, this is a flexible recipe in terms of bakeware as I’ve used a regular old 9×13 cake pan many times with great results.
- 250gr of dried chickpeas (soaked overnight and boiled for one hour or until tender. Drain but save the liquid)
- 1/2 cup extra virgin olive oil
- 1 tbsp fresh chopped rosemary
- 2 tsp salt & fresh ground black pepper
- 2 ½ cups of chopped onions
- Pre-heat your oven to 200°c. Using your casserole dish, create a layer with onions and crushed rosemary, salt & pepper. Next, add a layer of cooked chickpeas.
- Add 3 cups of the saved liquid and the extra virgin olive oil. Stir gently to combine slightly, with the aim of leaving the onions on the bottom.
- Cook for 2 hours loosely covered and then uncovered for additional 30mins (total cooking time — 2 1/2 hrs)
Enjoy with feta cheese and red wine!