Greek · Dinner
Slow-Baked Greek Chickpeas
Revithada Sifnos
Chickpeas slow-baked overnight in a clay pot with onion, rosemary, and olive oil, a Sifnos island classic.
$
10 minsPrep
50 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
18gFat
68gCarbs
8gSugar
12gFiber
720mgSodium
0mgChol
Goes well with
Pinot Grigio, Collio, FriuliPinot Grigio, Collio, Friuli — A crisp,...
local
Assyrtiko, Argyros Estate, SantoriniAssyrtiko, Argyros Estate, Santorini — A...
international
Instructions
1
Prep
Drain and rinse 800g canned chickpeas. Thinly slice 2 large onions and 6 garlic cloves. Gather 4 rosemary sprigs, 2 bay leaves, 1/2 cup olive oil, 600ml stock, 4 tbsp lemon juice, 1.5 tsp salt, and 0.5 tsp black pepper.
2
Bake 1
Preheat oven to 180°C. Combine chickpeas, onions, garlic, rosemary, bay leaves, olive oil, stock, lemon juice, salt, and pepper in a medium ovenproof pot. Stir well, ensuring chickpeas are submerged. Cover tightly with lid or foil.
3
Bake 2
Bake covered 45 minutes at 180°C until onions are very soft and liquid has reduced by half. Remove lid and bake 10–12 minutes more until top is lightly golden and sauce thickens.
4
Finish and plate
Discard rosemary sprigs and bay leaves. Serve the chickpeas directly from the pot with crusty bread and a fresh lemon wedge on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz / 2 cans) canned chickpeas
- 2 large onions
- 6 garlic cloves
- 4 sprigs fresh rosemary
- 2 bay leaves
- 120ml (1/2 cup) extra virgin olive oil
- 600ml (2 1/2 cups) water or vegetable stock
- 4 tbsp lemon juice
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 2 crusty bread
- 2 lemon wedges