Greek baked chickpeas (revithia sto fourno)

Ingredients

• 500 g (2½ cups)dried chickpeas
• 5 ml (1 tsp)baking soda
• 1 mediumyellow onion
• 120 ml (½ cup)olive oil
• 7.5 ml (½ tbsp)salt
• 10 ml (2 tsp)dried rosemary leaves, not crushed

Instructions

1. 1

   Soak the chickpeas

   Put the chickpeas in a large bowl and toss with the baking soda. Cover with at least 5 cm of cold water and leave at room temperature for at least 12 hours or overnight.

2. 2

   Heat the oven

   Preheat the oven to 175°C (350°F).

3. 3

   Parboil the chickpeas

   Drain and rinse the chickpeas well. Put them in a large pan, cover with at least 5 cm of water and bring to the boil. Boil for 2–3 minutes, skimming off any foam. Drain, rinse again and transfer to a Dutch oven or baking dish.

4. 4

   Soften the onion

   Heat the olive oil in a medium frying pan. Add the diced onion and cook over a medium heat until soft and translucent.

5. 5

   Combine the flavours

   Add the onion and its cooking oil to the chickpeas. Stir in the salt and rosemary until well combined.

6. 6

   Bake until tender

   Add enough water to just cover the chickpeas. Cover with foil or the Dutch oven lid and bake on the middle shelf at 175°C (350°F) for 2 hours. Check after about 1 hour; if the chickpeas look too dry, add a little more water.

7. 7

   Serve the chickpeas

   Enjoy the chickpeas warm.

What is revithia sto fourno?

Revithia sto fourno means chickpeas from the oven: a Greek preparation of chickpeas baked until soft with olive oil and aromatics. This version is associated with the island of Paros, where a long, gentle bake makes a simple store-cupboard meal feel substantial.

The method combines a short boil with covered oven cooking. Onion sweetens the cooking oil, while whole dried rosemary leaves lend a fragrant, savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 705 calories, 24g protein, 78g carbs, 35g fat.

The chickpeas provide most of the carbohydrates and much of the protein, while the olive oil is the main source of fat. Serve a measured portion with a generous side of greens or salad to balance the meal with freshness and extra vegetables.

Why soak and parboil the chickpeas?

Soaking: the dried chickpeas need at least 12 hours in water before cooking, so start the day before. The baking soda goes into the soaking water with them.

Parboiling: a brief boil of 2–3 minutes comes before the oven. Skim any foam, then drain and rinse the chickpeas before adding them to the baking dish.

Build flavour with onion and oil

Onion: dice it and cook gently until it has softened and turned translucent; it should not need to brown. This softens its flavour before it joins the chickpeas.

Olive oil: add the onion along with the oil from the frying pan. Stir in the salt and rosemary so they are spread through the dish before adding the water.

How to judge the bake

Water level: pour in just enough to cover the chickpeas, then keep the dish covered as it bakes. Check at around 1 hour and add a little water if the surface looks dry.

Doneness: after 2 hours, the chickpeas should be tender rather than firm in the centre. If they are still firm, continue baking until they soften, keeping an eye on the liquid.

Plan the timing

The 12-hour-or-overnight soak is separate from the 2-hour oven bake, so allow for it when planning the meal. The brief boiling and onion cooking happen before the covered bake.

The oven does most of the work, but the mid-bake check matters: chickpeas can absorb liquid as they cook, so top up with a little water if needed.

What to serve with baked chickpeas

A crisp green salad or cooked greens make a fresh contrast to the soft chickpeas and olive oil. Bread is useful for catching the savoury cooking juices.

For a more substantial table, serve them alongside roasted vegetables or another simple Greek-style side. Keep accompaniments lightly seasoned so the rosemary remains noticeable.

Recipe notes & tips

• Begin soaking the chickpeas the night before you plan to bake them.
• Use a roomy bowl and plenty of cold water for the soak, as the chickpeas need to remain covered.
• Dice the onion evenly so it softens at a similar rate throughout.
• Keep the chickpeas covered during baking to help them cook gently.
• Check the liquid level after about 1 hour and add water only if the chickpeas look too dry.
• Taste a chickpea near the end of cooking to check that it is tender all the way through.

Variations

• Add lemon: serve with a squeeze of lemon juice for a brighter finish.
• Use fresh rosemary: add a small sprig in place of the dried leaves and remove it before serving.
• Add garlic: cook a little diced garlic with the onion for a deeper savoury flavour.
• Finish with parsley: scatter chopped parsley over the cooked chickpeas just before serving.
• Add greens: serve with wilted spinach or another cooked green alongside.

Common mistakes to avoid

• Short soak: the chickpeas may take longer to cook; soak them for at least 12 hours or overnight.
• Skipping the rinse: leftover soaking liquid can affect the dish; drain and rinse after soaking and again after parboiling.
• Too much water: excess liquid can leave the dish soupy; add only enough to just cover the chickpeas.
• Drying out: the chickpeas can catch or remain firm; check after about 1 hour and add a little water if needed.
• Browning the onion: dark onion can bring a stronger flavour; cook it only until soft and translucent.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 3 days. Reheat gently in a pan or oven with a splash of water if the chickpeas have become dry.

Frequently asked questions