My niece Julija and her fiancé Costa were visiting recently. We were cooking together in my kitchen and I asked about their favourite foods and what they like to cook at home. Julija gave Costa praise for having a great palate and skills in the kitchen. I asked his favourite thing to make and these Easy Baked Greek Chickpeas (Revithia Sto Fourno) were number one.
We talked a bit about the recipe and then I said, “Sounds so easy. Let’s make it.” We were off to the races. I was so thrilled with the results of this dish they described as total comfort food that I just had to share it here.
This is a scrumptious way to enjoy chickpeas. It’s flavour-packed and satisfying. But here’s the other reason I love it. I almost always have these ingredients on hand. There’s nothing fancy here. Enjoy it with a slice of crusty bread and a salad for lunch or a light supper. Or, serve it as a side dish. Bonus! It also happens to be vegan/vegetarian.
Huge thanks to Julija and Costa and please come back to visit again soon! Love, Auntie, K.
PrintEasy Chickpeas (Revithia Sto Fourno) for Comfort Food
This is a scrumptious way to enjoy chickpeas. It’s flavour-packed and satisfying. But here’s the other reason I love it. I almost always have these ingredients on hand. There’s nothing fancy here. Enjoy it with a slice of crusty bread and a salad for lunch or a light supper. Or, serve it as a side dish.
- Prep Time: 10
- Cook Time: 80
- Total Time: 90 minutes with 60 minutes of baking
- Yield: 6 servings
- Category: side dishes
- Method: baking
- Cuisine: Greek
Ingredients
4 to 6 yellow onions, halved and sliced thinly
3 Tablespoons olive oil, divided
2 teaspoons salt, divided
2 (19 ounce – 540 mL) cans chickpeas
1 teaspoon freshly ground black pepper
2 Tablespoons tomato paste
4 to 5 rosemary branches
Instructions
1. Preheat the oven to 350℉.
2. Add the sliced onions to a large skillet with 1 Tablespoon of the olive oil and 1 teaspoon of the salt. Cover and cook until caramelized, checking on the colour progress and stirring often. This will take about 15 minutes. Remove from the heat and set aside.
3. Pour 1 can of the chickpeas with their liquid into a large Dutch Oven or oven-proof casserole dish. Drain the other can and add them as well. Add enough water to barely cover the chickpeas.
4. Add the remaining salt and the pepper and stir in the tomato paste.
5. Drizzle with the remaining olive oil and spread the rosemary branches on top of everything.
6. Spread the caramelized onions over the top and place the baking dish in the oven for 60 minutes. The rosemary will infuse its flavour. The onions will crisp up. You’ll see why it’s such a great dish. Enjoy.
Keywords: Easy Chickpeas (Revithia Sto Fourno) for Comfort Food
