Or else, what’s the easiest way to cook chickpeas. Well, it’s this one here. I know many of you don’t really go for dried chickpeas. Maybe the tinned ones seem easier. But they are not, really. The only thing you need to do with chickpeas is plan ahead. Which means decide the night before that you will have chickpeas the day after. And soak them in cold water.
To make the revythada all you need to do is gather the ingredients and place them in an oven dish. Then slowly cook them in the oven. On Greek islands revythada is traditionally cooked in wood fire ovens. Unfortunately we don’t have one, so we will go for the next best thing here. Our conventional oven. The result is still a very comforting stew that requires almost no active cooking time. Can you think anything better than that?
Feeds two people
1 large red onion
4 tbs extra virgin olive oil
1 spring of rosemary
salt to taste
Soak the chickpeas overnight in cold water. Drain and rinse. Place them in an oven dish and cover them with water. Roughly chop the onion and add it to the chickpeas, along with the rosemary and olive oil. Season with salt. Stir. Cover the lid and bake at 170C for approximately 2-3 hours, until chickpeas are tender. Check every hour or so, adding a bit more water if needed. Once ready, serve on a plate and generously squeeze lemon juice. Enjoy hot or at room temperature. Even cold they are really nice!