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Revithada - 5-Ingredient Chickpea Stew

Pelagia & Mary - Greek Appetite
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Prep Time 5 minutes
Cook Time 2 hours
Soaking 1 day
Course Main Course
Cuisine greek
Servings 6 people

Ingredients
  

For the pot

  • 250 g dry chickpeas or 600 g boiled
  • 3 bay leaves

For the oven

  • 300 g of the water where chickpeas boiled
  • 150 g of olive oil
  • 1 large onion cut in thin slices
  • 1 tbsp cumin powder
  • black pepper

Instructions
 

  • Soak the dry chickpeas in a bowl of water for 1 day.
  • Throw away the water they soaked in, rinse them and put them in a pot with the bay leaves and fresh water until it covers them.
  • Boil them until they are soft but not melted. If you (like us) make a larger quantity so you can use them in other recipes, boil them until the desired texture.
  • As soon as they are ready, put them ideally in a clay pot, or any other oven dish with the boiled water, bay leaves, oil, cumin, and onion and mix them.
  • Bake them at 180°C/356°F for 1 hour. During that time, mix them every 30 minutes so they are better mixed and don’t get burned. If you add salt, do it towards the end.
Keyword Chickpea Stew, gluten-free, onions