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GREEK RECIPES: REVITHADA: VEGAN COOKING: SLOW BAKED CHICKPEAS WITH TOMATO-ONIONS-OLIVE OIL-OREGANO: ONE SERVING RECIPE

REVITHÁDA: SLOW BAKED CHICKPEAS WITH TOMATO, ONIONS, OLIVE OIL AND OREGANO
In Crete and Aegean islands like Sifnos and Kalimnos chick pea (revithia in Greek) stews are a favourite dish all year long.
In this recipe the slow baking is what makes chick peas really tender, so tasty, and easy to digest.


It is simple and worth trying.

HOW TO DO IT!
The night before, place your dried chickpeas in a bowl and enough water to cover the chickpeas by about 2 inches. 
The next morning, strain and rinse your chickpeas and reserve.
Boil the chickpeas until just tender (about 1 hour).
and then bake them in the oven with tomato and onion rings afterward.

You need:
1 cup dry chickpeas (150 gr)



The night before, place your dried chickpeas in a bowl and enough water to cover the chickpeas by about 2 inches.

Next day, strain and rinse them 

and add them to a pot. Add water to cover them and simmer till cooked, about 1 hour.
Place tomato rings at the bottom of the baking pot first.

Add the chick peas on top of the tomatos, 

and arrange second lay of the tomato rings over them.

The onion rings over the tomatoes,

Olive oil, salt, pepper and oregano, 

50-60 gr olive oil (1/3 of a cup or wine glass or 5 table spoons)


Boiling water- about 2/3 of a cup (100 gr)

Now add boiling water as needed just to cover the chick peas.
Cover with the top of the pot and bake for 1 1/2 hours at 200 degrees.

An hour later remove the top 

and cook the chickpeas, uncovered, for 30 more minutes until tender. 

Serve the dish hot, warm or even at room temperature with some feta cheese , crusty bread, olives, or as it is, plain! 
Its just delicious!

ENJOY!
Questions? Feel free to contact: info@portoclub.gr