AI-generated
Revithada — chickpeas baked with onion and lemon
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Source: https://recipheon.com/en/recipes/main-dishes/revithada-chickpeas-baked-with-onion-and-lemon
About this recipe
Revithada is Greek chickpeas slow-baked with onion and olive oil until the beans become creamy inside. This version starts with dried chickpeas soaked overnight, then goes into a small, tightly covered pot. Slow baking softens the onion and brings the olive oil and liquid together into a delicate sauce. Add lemon only when the chickpeas are tender so the acidity does not hinder their cooking. Allow about 17 hours from the start of soaking to serving, although most of this time does not require hands-on work. The finished dish should be tender and juicy, with sauce coating the chickpeas.
Ingredients
Oven-baked chickpeas
400 g dried chickpeas
300 g onion, weighed after peeling
100 ml olive oil
50 ml freshly squeezed lemon juice, without seeds
2 bay leaves
6 g salt
0.5 g ground black pepper
2.9 l water: 2 l for soaking, to be drained, and 900 ml fresh water for baking; up to 300 ml additional hot water only if needed
Steps
Sort and rinse the chickpeas, then cover with 2 l cold water in a large bowl, leaving space for expansion. Refrigerate for 12 hours, then drain off all the soaking water and rinse the chickpeas again. Do not substitute canned chickpeas, which need a different cooking time.
Preheat the oven to 170°C, conventional heat, with the rack in the lower part. Prepare a deep cast-iron pot of about 3 l capacity with a lid, suitable for oven use including its lid and handle. Cut the onion into thin half-moons.
Put the soaked chickpeas in the pot and add the onion, all the olive oil, bay leaves, salt and pepper. Pour in 900 ml fresh room-temperature water and stir; in this small pot the liquid should cover the chickpeas by about 1 cm. Close the lid tightly; if it fits loosely, place a sheet of aluminum foil underneath it. Do not add the lemon at this stage.
Put the covered pot in the oven and bake for about 4 hours. After 3 hours, carefully lift the lid slightly: if the tops of the chickpeas are exposed above the liquid, add 100–150 ml hot water from the reserve, then cover tightly again. The cooked chickpeas should mash easily with a fork, without a hard center; older beans may need another 30–60 minutes and the remaining hot water.
AI-generated When the chickpeas are completely tender, remove both bay leaves. If the sauce is still watery, bake without the lid for 15–20 minutes at 170°C until slightly thickened, keeping the chickpeas juicy. Take out the pot, stir in all the lemon juice and mash 2–3 tablespoons of chickpeas against the side, mixing them into the sauce.
Leave for 10 minutes with the lid slightly ajar so the sauce thickens a little more. Divide into four portions, serving the chickpeas with the onion and all the lemon sauce.
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