Home » Baked Chickpea Stew (Revithada)

Baked Chickpea Stew (Revithada)

Written by Published on Updated on May 25, 2019 in Main dishes

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)

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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
 

  • Wash Chickpeas thoroughly and boil for 1 hr, and drain
  • Add chickpeas, & olive oil into baking pot along with onions, parsley, dill, and red pepper flakes.
  • Top Chickpeas with tomatoes and sprinkle salt, pepper.
  • Pour vegetable broth over chickpeas..(I love to use vegetable broth instead of plain water when I am making these type of recipes).
  • 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🙂

 

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

16 Comments

  1. MichaelStephenWills
    March 16, 2018 at 2:05 pm  ·  Reply

    Love chick peas thanks for another way to enjoy them

  2. annika
    March 16, 2018 at 3:01 pm  ·  Reply

    Looks wonderful and very nourishing!

  3. mistimaan
    March 16, 2018 at 5:04 pm  ·  Reply

    Nice recipe

  4. Diana Tyler (Eccentric Muse)
    March 16, 2018 at 5:47 pm  ·  Reply

    Hmmm yummm!

  5. kasiawrites
    March 16, 2018 at 10:33 pm  ·  Reply

    That looks yummy! Are those onions or shallots? I can’t tell 🤷🏼‍♀️

  6. a little Swiss, a little Canadian
    March 17, 2018 at 12:15 am  ·  Reply

    Looks delicious Sophie! Glad to hear you’re feeling better!

  7. dtills
    March 17, 2018 at 8:26 pm  ·  Reply

    Yum Sophie! I do hope you are feeling better soon 😊

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