Chickpea Revithada
A thick Greek stew of chickpeas, onions and olive oil, slow-baked until tender and served with lemon.
Ingredients
- dried chickpeas300 g
- onion225 g
- olive oil60 ml
- water900 ml
- salt1 to taste
- black pepper1 to taste
- lemon1 pcs
Instructions
Soak the chickpeas in cold water for at least 12 hours, so they swell up well.
In the morning, rinse the chickpeas 3–4 times, transfer them to a deep, ovenproof pot with a lid, and add the onion.
Pour in 60 ml of olive oil, add salt and black pepper, then add 900 ml of water: the liquid should almost completely cover the chickpeas.
Cover the pot with the lid and bake at 160°C for about 5–6 hours, until the chickpeas are very tender and the liquid has thickened; add a little hot water if needed.
Check the thickness and taste, adding more salt or black pepper if needed.
Serve the revithada hot, drizzling each portion with lemon juice.
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