Greece · Eastern Mediterranean
Revithada
Sifnos-style oven-baked chickpeas: five ingredients, overnight in a low oven.
300 min Serves 6 easyveganslow-cookislands
Ingredients
- 500g dried chickpeas
- 2 onions, sliced
- 2 bay leaves
- 1 lemon
- 150ml olive oil
- Salt
Method
- 1
Soak the chickpeas overnight with a little salt.
- 2
Put everything in a lidded pot with water to cover by two fingers.
- 3
Bake at 140C for 4–5 hours (or overnight at 120C).
- 4
Check once for water; the beans should end up creamy, not soupy.
- 5
Finish with lemon juice and more olive oil.
Budget note
Cents per portion, and the oven does all of it while you sleep.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
Taverna Notes
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook