Greek cuisine · Soups & Stews

Revithia sto Fourno Sifnou (Sifnos-Style Baked Chickpeas)

Sifnos chickpeas that turn tender over hours in a clay pot with onion and bay leaf in a cooling oven.

Ingredients · for 6 servings

• 500 g chickpeas (dried)
• 4 onions
• 4 bay leaves
• 150 ml olive oil
• 2 lemons
• 1 tsp baking soda
• 1 tsp dried oregano
• Salt, pepper

Instructions

1. Soak the chickpeas overnight in plenty of cold water with the baking soda, then rinse very thoroughly the next day and drain.
2. Cut the onions into fine half-rings and mix with the chickpeas, bay leaves, olive oil, 2 tsp salt and pepper in a clay pot or roasting dish.
3. Pour in enough hot water to cover everything by 3 cm, and seal the pot tightly with a lid or double layer of foil.
4. Cook in a preheated oven at 200 °C for 30 min, then lower to 140 °C and leave for another 2 hours without opening the lid.
5. Remove the lid and check whether the chickpeas fall apart under tongue pressure; if needed, cook uncovered for another 20 min until the stock is thick and golden brown.
6. Remove the bay leaves, season with oregano and plenty of lemon juice, and serve lukewarm straight from the pot with bread.