Baked chickpeas (Revithia ston fourno)
Baked Chickpeas (Revithia ston fourno)
: Explore with taste
Cuisine: Greek
Baked Chickpeas (Revithia ston fourno)
Ingredients
- 2 - 13oz (1lb) cans of low sodium chickpeas rinsed & drained
- or fresh chickpeas (soaked overnight)
- 2 large onions thinly sliced
- ½ cups extra virgin olive oil
- 3 - 4 sprigs of fresh rosemary chopped
- 1 6oz (170g) can low sodium tomato paste
Instructions
- Preheat oven to 375F.
- Rinse and drain canned chickpeas.
- If chickpeas are fresh, boil until they are tender. Drain and set aside.
- In a skillet, over medium heat, heat up ⅓ cup of olive oil. Add the onions, a little salt, and cook until onions get a golden color.
- Put chickpeas in a baking pan. Add the rest of the olive oil, chopped rosemary, stir in tomato paste, salt and pepper to taste.
- Cover chickpeas with water, plus add a little extra.
- Arrange onions on the top & place in the oven.
- Bake uncovered until moist water has evaporated - about 11/2-2 hours. Since every oven is different make sure the chickpeas are done.
- Garnish with fresh rosemary and serve.
Notes
If you use fresh chickpeas, soak them overnight, and boil the next day until they are tender before you bake them in the oven.
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