Simple Greek Chickpeas Recipe (Oven Revithada)

4.93 from 13 votes

Simple Greek Chickpeas Recipe (Oven Revithada)

Make any chickpea hater love chickpeas in 4 hours. This is how long this life-changing Revithada needs to bake in the oven. An out of the ordinary, but very easy and simple Greek chickpeas recipe that will rock your world.

Prep Time25

Cook Time4

Total Time4 25

Course: Main Course

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 598kcal

Author: Makos

Equipment

1 Dutch oven 4.2Qt (4 L) or similar

Ingredients

17.6 ounces dried chickpeas
1 tablespoon baking soda
1 teaspoon fine salt
½ teaspoon black pepper freshly ground
1 tablespoon sage leaves optional, fresh or dried
¼ cup extra virgin olive oil
Water enough to cover the chickpeas by 0.75 inches 2 cm
2 medium onions chopped or sliced.

US Customary - Metric

Instructions

From the previous day or 8 hours before: transfer the dried chickpeas to a large bowl and add enough water so that the water is more than double the height of the chickpeas. Let them soak for 8-20 hours.
Rinse the chickpeas very well and drain. Add the baking soda and mix very well. Let them rest for 20 minutes, then rinse them again very well under running water.
Transfer the chickpeas to a Dutch oven or similar baking dish. Add the salt, the black pepper, the sage, and the olive oil. Then add enough water so that it coats the chickpeas by 0.75 inches (2 cm) and stir well with a spoon. The olive oil will rise to the surface.
Add the onions and gently stir to combine with the olive oil. Don't mix them with the chickpeas, you want the onions to stay on the surface. Cover with the lid and bake at 370°F (190°C) for 3.5 - 4 hours (no need to preheat your oven).
Serve with bread or barley rusks and olives.

Notes

This dish will be ready in 3.5 hours but the taste is even better if you let it in the oven for 30-60 minutes more.
If you don’t have a Dutch oven you can use any other baking dish with an oven-safe lid. Otherwise, wrap the dish firmly with foil and after 2 hours check to see if it needs some extra water.
Canned chickpeas: I don't suggest using canned chickpeas because most of the times their taste is bad and they're also already cooked. If you can't find the dried kind and you want to make this recipe with canned, I'd suggest rinsing and draining them very well and then baking them with just half a cup of water and the rest of the ingredients for 1 hour (no soaking or treating with baking soda needed). After the 1 hour uncover and broil for 5 minutes or until the onions on the surface are browned and caramelized. However, I haven't tested it this way so I can't say for sure how it will turn out.

Nutrition