Revithada - Slow-Baked Chickpeas
Revithada - Slow-Baked Chickpeas
Ingredients
500g dried chickpeas (soaked overnight)
2 large onions (thinly sliced)
1/2 cup extra virgin olive oil
Juice of 1 lemon
Salt & black pepper
Water (enough to cover well)
Instructions
1. Soak & prepare
Soak chickpeas overnight with plenty of water and a pinch of salt. Drain and rinse.
2. Assemble the pot
In a clay pot (or heavy casserole), combine:
Chickpeas
Onions
Bay leaves
Olive oil
Salt & pepper
Add water to cover everything by about 3–4 cm.
3. Slow bake (key step)
Cover tightly (traditionally sealed with dough) and bake at 160°C for 4–6 hours.
👉 The goal is:
Creamy chickpeas
Thick, rich broth—not watery, not dry
4. Finish
At the end, add lemon juice and adjust seasoning.
