Mia Kouppa

https://miakouppa.com

Greek baked chickpeas (revithia sto fourno)

A simple meal of baked chickpeas from the island of Paros

Prep Time15

Cook Time2 15

Soaking time12

Course: Light meal, Lunch, Main Course

Cuisine: Greek

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 705kcal

Author: Helen Bitzas

10 X 12 inch baking pan (4 inches high) or Dutch Oven or medium size baking pan.
medium frying pan
Large bowl

Place your chickpeas in a large bowl and toss them with the baking soda. Cover with at least 2 inches of cold water and allow to sit at room temperature for at least 12 hours or overnight.
2 ½ cups dried chickpeas, 1 tsp baking soda
Preheat oven to 350 °F
Drain your chickpeas and rinse them well. Transfer them to a large pot, cover wth 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.
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.
1/2 cup olive oil, 1 medium yellow onion
Transfer the onions, and the olive oil they were cooked to the pot with the chickpeas. Add the salt and rosemary and mix well.
1/2 tbsp salt, 2 tsp dried rosemary leaves (not crushed)
Add enough water to just cover the chickpeas. Cover with aluminum foil or the cover of the Dutch Oven ,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.
Enjoy!