Greek baked chickpeas (Revithia sto fourno)

A traditional Greek meal of baked chickpeas (or revithia in Greek) slow cooked with olive oil, sautéed onions and rosemary. This is a vegan meal popular in the Cyclades, a group of islands that includes Sifnos and Paros.

Growing up in a Greek home I learned that it is not uncommon to make food, and deliver it to others. Not necessarily because they were in need, but because you thought they would enjoy it. I remember my mother baking up a karydopita and sending half of it to my aunt who lived next door. Or baking a pastichio, loving how it turned out, and then sending a few pieces to the neighbour, so that she could enjoy it too. It was not unusual then that my Greek neighbour Bessy knocked on my door one day and delivered a pot of revithia sto fourno, or Greek baked chickpeas.

Bessy told me that this was a recipe her mother would make all the time. Bessy and her family are from Paros, which is part of the Cyclade group of islands along with Sifnos and MIlos, and growing up, baked chickpeas were practically a weekly meal. My uncle is from Sifnos and so I knew that this simple, rustic dish was popular on that island (in fact, it is sometimes considered the national dish of Sifnos) but I had not realized that it was popular in Paros as well.

After tasting her amazing baked chickpeas, I knew that I had to learn the recipe and then share it with all of you. Bessy was thrilled to share this simple family recipe, and so off I went to her kitchen! I could not believe how simple the recipe is, and how just a few ingredients can make a meal that is so packed with flavour. Hope you decide to make it, and bring a bit of the Greek islands into your kitchen!

Why I love this recipe

Economical
What is not to love!? In this day and age, with the price of groceries through the roof, it is so nice to have affordable options which are still high in flavour, and really nutritious. Dried beans like chickpeas are usually a very affordable option.

Simple
There are no special cooking techniques needed here. With only 6 simple ingredients (that you likely already have on had) and a few passive hours of cooking, you have the most amazing, rustic Greek meal.

Delicious
These chickpeas are melt in your mouth delicious! They have an earthy flavour and the caramelized onons slowly cooked in olive oil are out of this world.

Suitable for everyone
This dish is suitable for almost all dietary restrictions. It is dairy-free, egg-free, vegan and gluten-free. It is full of flavour though!

Make ahead
I love making a big batch of this recipe (it can easily be doubled) and eating it throughout the week.

Key ingredients

You don’t need much to make this delicious Greek plant-based meal! Don’t let its simplicity fool you – this recipe is loaded with flavour!

Dried chickpeas I love chickpeas! They are a really affordable source of protein, and so versatile. I buy them dried and as long as you are organized enough to soak them the night before, the actual cooking is easy!

Baking soda Adding baking soda to the water that the chickpeas are soaked in does a couple of things. First, it increases the pH of the water, disintegrating the pectin in the beans and allowing them to soften quicker. The baking soda also helps neutralize minerals that may be found in hard water, and which would prevent the beans from hydrating quickly.

Onion I use a yellow onion because they have a delicate flavour and cook up really nicely.

Olive oil I prefer to use olive oil in this meal because of the amazing flavour that it gives. Always use the best olive oil you can find, and be careful about cheap, imitation olive oils.

Rosemary I use dry rosemary in this recipe. I love the earthy aroma and flavour.

Salt I season the chickpeas when they are baking with salt, which always highlights all the flavours of a dish.

How to make it

It is so simple to make this classic Greek meal of baked chickpeas. With a few simple steps you have a nutritious and delicious recipe.

Preparation

The night before you want to make your recipe, or at least 12 hours before, you need to soak your chickpeas. Add them to a bowl along with the baking soda and cover them with at least 2 inches of water.

Directions

Preheat your oven to 350 degrees Fahrenheit.

Step 1
Drain your chickpeas and rinse them well. Transfer them to a large pot, cover with at least 2 inches of water and bring to a boil. Boil for 2 to 3 minutes, skimming off any foam that rises to the surface. Drain your chickpeas, rinse again and transfer them to a Dutch oven or baking pan.

Step 2
Heat the olive oil in a medium size frying pan. Add the diced onion and saute over medium heat until the onion softens and becomes translucent.

Step 3
Transfer the onions, and the olive oil they were cooked in to the pot with the chickpeas. Add the salt and rosemary and mix well.

Step 4
Add enough water to just cover the chickpeas. Cover with aluminum foil or with the Dutch Oven cover and bake at 350 degrees in the middle rack of the oven for 2 hours. After an hour or so check your chickpeas; if they appear too dry add a little more water.

Greek expert tips!

Be sure to soak your chickpeas in plenty of water; the chickpeas should be covered by at least 2 – 3 inches of water. Don’t forget to add in the baking soda – this will help the chickpeas hydrate faster and better.

Don’t use old chickpeas. Although it is true that dried chickpeas won’t spoil, per se, if they are too old they will be much more difficult to hydrate. You also want to make sure that there is not an infestation of little insects in your bag of dried beans. Yuck! To avoid this, be sure to buy your dried beans in a place with a high bean turnover.

If you don’t have a dutch oven, use any baking dish that you then cover tightly with foil. The key is to make sure that your Dutch oven or baking dish are not too large – you don’t want a single layer of chickpeas.

Check on your chickpeas at least once during the cooking process and add more water if needed. The end result should be a stew like meal; rich and thick, with a bit of liquid.

Recipe substitutions and additions

Instead of yellow onion you can use chopped up leek.

Instead of dry rosemary, you can use dry Greek oregano.

You can use a combination of olive oil and vegetable oil, if you prefer a lighter flavour.

I sometimes like to add a bit of fresh lemon juice to my baked chickpeas, and I also like to sometimes season with some black pepper.

Recipe variations

The classic and traditional way this dish is served on the island of Sifnos is simply with chickpeas, olive oil, salt, onions and water. Occasionally a few slices of tomato are added on top as the chickpeas baked, or a bit of tomato sauce is stirred in with the water before baking.

If I am feeling like I need more vegetables in my life, I sometimes add some finely diced veggies to the chickpeas before baking. Diced carrots, chopped up celery or finely diced bell peppers are all good options.

Occasionally I will change up the herbs. I add a bay leaf or two to the chickpeas prior to baking, some fresh thyme or about a teaspoon of dry oregano.

How to serve

Revithia sto fourno is a meal in and of itself. Although you can serve these baked chickpeas as a side dish, they are usually served as the main course to a meal.

I love to serve these baked chickpeas with some olives and a hunk of fresh bread to help sop up all the delicious broth.

If you are eating dairy, then some feta on the side, or even crumbled on top, would be a delicious addition.

Optional: Serve your baked chickpeas with a generous squeeze of fresh lemon juice.

Related recipes

Greek chicken with chickpeas (Kota me revithia kokkinista) A hearty and rustic Greek meal of chicken and chickpeas

Herbed orzo with chickpeas, Kritharaki me votana ke revithia (Κριθαράκι με βότανα και ρεβίθια) A light and refreshing orzo salad with chickpeas and fresh herbs

Youvetsi with chickpeas (Γιουβέτσι με ρεβύθια) A lenten (vegan) version of the classic Greek dish called youvetsi, made with chickpeas and orzo.

Chickpea soup (Ρεβιθόσουπα) A simple but oh so flavourful chickpea soup!

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