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Revithada — Greek oven-baked chickpeas

Why it worksOn the Greek island of Sifnos, families bake chickpeas slowly in a clay pot. With tinned chickpeas, 1 hour in the oven gives the same soft, creamy result.

Ingredients

• 1.2 kg chickpeas
• 400 g onions
• 60 ml olive oil
• 1 lemon
• 2 g bay leaves
• 300 g bread

Method

1. Heat the oven to 200 °C (fan oven 180 °C). Slice the onions thinly.
2. Put the chickpeas in an oven dish with a lid, with the liquid from one tin. Drain the rest. Add the onions, the olive oil, the bay leaves, 400 ml of water and 1 teaspoon of salt.
3. Stir, put the lid on and bake for 1 hour, until the onions have melted into a thick sauce. Check halfway and add a little water if it looks dry.
4. Take out the bay leaves. Squeeze in the lemon juice and eat with bread.

A portion: about 590 kcal · 19 g protein · 71 g carbs · 22 g fat