This recipe for revithia sto fourno — baked chickpeas — is a fantastic example of how to fit traditional, mouthwateringly delicious and nutritious Greek cooking into our over-scheduled and often hectic lives.
If you’re short on time, just break the recipe down into two stages and assemble when ready to enjoy.
Have a rainy Saturday all to yourself? Color me incredibly jealous and make your revithia in one afternoon!
The cooking stage is about 2 1/2 hours and completely hands off so feel free to get other things done once you put it in the oven.
The simple, rustic ingredients of this classic Greek dish melt together as they bake, giving you an out-of-this-world finished product — there’s really nothing like a plate of revithia sto fourno.
A cast iron pan is ideal for this dish, or even better, an authentic Greek clay pot!
- 1 pound dried chickpeas, soaked and boiled until tender ** (canned chickpeas are a perfectly acceptable substitute and serious time saver here!)
- 1/2 cup olive oil (Buy your Greek extra virgin olive oil here)
- 2 cups reserved boiling (or canned) liquid from chickpeas
- 1 tbsp dried chopped rosemary
- 2 tsp salt
- 2 tsp fresh ground black pepper
- 2 ½ cups caramelized onions **see below**
- 4 pounds sweet white onions
- 1/2 cup olive oil
- 1/4 cup orange juice
- 1 tsp salt
- 1 tbsp brandy
- Caramelize onions (You can do this up to 4 days ahead of time). Combine sliced onions, orange juice, olive oil and salt. Cook onions in baking pan at 400 degrees, covered tightly, for 1 hour. Uncover, stir and continue to cook with lid half off for another 2 hours. Stir halfway through. At end of 3 hours, stir onions and add a tbsp of brandy to deglaze the pan. At this point you can store your cooled onions covered in the refrigerator for up to 4 days.
Cook soaked chickpeas for 1 hour under tender. RESERVE 2 cups boiling liquid before draining. You can do this up to 3 days ahead and keep both cooked chickpeas and reserve liquid covered in the refrigerator. ** Skip this step if you’re using canned chickpeas **
When ready to bake, layer bottom of casserole dish with caramelized onions and crushed rosemary, salt, pepper. Layer cooked chickpeas on top. Add reserved boiling liquid and oil. Stir gently to just combine. Try to leave onions on the bottom.
Cook for 2 hours loosely covered in 400 degree oven and then uncovered for additional 1/2 hour (total cooking time – 2 1/2 hrs).
Kiki Vagianos is The Greek Vegan! Kiki lives and cooks in Boston. She spends her free time collecting, testing and posting favorite traditional Greek recipes at The Greek Vegan website. She loves sharing these simple and delicious authentic dishes and helping to bring them back into kitchens throughout the Greek diaspora. Kali Orexi!
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