Revithia sto Fourno: Baked Chickpeas from Sifnos

• Olive Oil100ml extra virgin olive oil
• Bay Leaf1-2 bay leaves
• Chickpea500g dried chickpeas
• SaltGenerous pinch of salt
• WaterApprox. 1L water
• Onion1 large onion
• PepperGenerous pinch of black pepper

How to Make It

• 1

  Start by soaking 500g dried chickpeas in plenty of cold water overnight (at least 8-12 hours). This step is essential for proper cooking and digestion. Drain and rinse the soaked chickpeas thoroughly before use.

• 2

  Preheat your oven to 180°C (350°F). In a large, oven-safe clay pot or heavy-bottomed casserole dish, combine the drained chickpeas with 1 large onion, finely chopped, 100ml extra virgin olive oil, 1-2 bay leaves, and a generous pinch of salt and black pepper.

• 3

  Add enough water to just cover the chickpeas by about 2-3 cm (1 inch). Give everything a good stir to combine. Cover the pot tightly with its lid or aluminum foil.

• 4

  Place the covered pot in the preheated oven. Bake for at least 2.5 to 3 hours, or until the chickpeas are incredibly tender and creamy. The long, slow cooking in the oven is key to achieving their signature melt-in-your-mouth texture.

• 5

  Check on the chickpeas halfway through cooking; if the liquid has evaporated too much, add a little more hot water to ensure they remain submerged. You want a thick, stew-like consistency, not dry.

• 6

  Once cooked, carefully remove the pot from the oven. Let the Revithia sto Fourno rest for 10-15 minutes, still covered, allowing the flavors to meld further and the sauce to thicken slightly. A traditional tip is to serve it directly from the pot it was cooked in.

• 7

  Serve hot with a drizzle of fresh extra virgin olive oil and perhaps a squeeze of lemon juice. It pairs wonderfully with crusty bread and a simple green salad. This simple yet profound dish highlights the beauty of humble ingredients.