Step by Step Instructions
  • Step 1 :Rinse the chickpeas, drain and set aside.
  • Step 2 :In a dutch oven or large deep skillet heat the olive oil and add the onions and garlic, sautéing until tender.
  • Step 3 :Add the tomatoes, rosemary, bay leaves, salt, pepper and oregano and cook for approximately 10 minutes.
  • Step 4 :Add the chickpeas and cook for an additional 5 minutes and stir in the water.
  • Step 5 :Pour the mixture into a clay pot or Dutch oven (you may also put into a baking pan and cover well with aluminum foil).
  • Step 6 :Bake with lid on at 350 degrees for about 45 minutes.
  • Step 7 :Enjoy!
Ingredient List
  • 1pound dried chickpeas or 2 large cans chickpeas
  • 3medium onions chopped
  • 4 cloves garlic minced
  • 4large tomatoes peeled and diced or 1 can diced tomatoes
  • 2tablespoons dried rosemary (to taste) or a sprig of fresh rosemary
  • 3 laurel/bay leaves
  • 1teaspoon each of salt, pepper and oregano
  • ¼ cup extra virgin olive oil
  • ½ cup of water
Note
  • if using dried chickpeas you will need to soak them overnight in water with ½ cup of baking soda.

Traditional baked revithia (chickpeas)

Product Qty
Chickpeas from Northern Greece "AgriFarm" 17.6oz
$7.25

Out of stock

Santorini Whole tomatoes in juice "Santo" 14.1oz
$6.95

Out of stock

Hand-picked sea salt from Crete "Amvrosia Gourmet" 5.2oz
$7.25

Out of stock

Organic dry Oregano "Terra Ferea" 1.4oz
$4.75

Out of stock

Extra Virgin Olive Oil Koroneiki Variety "Moria Elea" 16.9fl.oz
$18.95
OR
  Products of Greece
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