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Baked Chickpea Stew (Revithada)

I haven’t been feeling well these past few days,,,earache 🙁 but I am better today so I was able to post my recipe. 🙂  Have you ever eaten Baked Chickpeas? if not then this is a must try recipe. A vegetarian dish so easy to make with just a few ingredients, and yet with such a delish taste that you won’t believe.



This recipe originates from the Aegean Island of Sifnos, one of the beautiful Cyclades Islands which is situated between Milos and Serifos.  Sifnos is known for it’s traditional delicious food such as Revithada, a cheese with a bit of a sharp taste called Manoura, beautiful  handmade pottery, landscapes and (ohh btw I have heard that they have pottery workshops if anyone is interested in taking lessons while visiting Sifnos), and of course the gorgeous sandy beaches..:)      

On to the recipe 🙂

I wanted to try to cook this the traditional way, but that was just impossible due to the fact that I don’t own the traditional pots.  But since I do own a ceramic baking pot I decided to bake the chickpeas in there, what I love about cooking in this pot is that it gives the food  a smokey taste so different than the usual pots or pans we use to bake.  🙂

BAKED CHICKPEA STEW (REVITHADA)

Ingredients

  • 500 grams of Chickpeas soaked overnight in salt water
  • 2 or 3 whole Onions
  • 1 cup Olive Oil
  • 1/2 liter Vegetable Broth
  • 4 Fresh Tomatoes sliced
  • 1 teaspoon Bukovo Red Pepper Flakes
  • Parsley
  • Dill
  • Salt
  • Pepper

Instructions

  1. Wash Chickpeas thoroughly and boil for 1 hr, and drain
  2. Add chickpeas, & olive oil into baking pot along with onions, parsley, dill, and red pepper flakes.
  3. Top Chickpeas with tomatoes and sprinkle salt, pepper.
  4. Pour vegetable broth over chickpeas..(I love to use vegetable broth instead of plain water when I am making these type of recipes).
  5. Pre-heat oven at 180 degrees, bake for 3 hours or until chickpeas are soft and broth has been absorbed. (I like to leave a bit of sauce this way we can dip fresh bread into i🙂

 

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