Revithada Baked Chickpeas with Lemon and Rosemary
Chickpeas baked slowly with onions, lemon and rosemary until creamy, served with bread and a green salad.
- Cuisine
- Greek · Sifnos
- Time
- 1 h 10 min total (15 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 3 cans chickpeas, drained
- 2 yellow onions, sliced
- 1/3 cup olive oil
- 1 lemon
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 baguette
- 4 cups mixed salad greens
Method
- Heat the oven to 375°F.
- Put the chickpeas, onions, oil, rosemary, bay leaves, salt, pepper and broth in a lidded baking dish and stir.
- Cover and bake for 50 minutes, until the onions melt and the liquid is thick. Uncover for the last 10 minutes.
- Squeeze over the lemon and serve with bread and the salad greens dressed with a little oil.
Diets and allergens
Fits: Vegetarian, Vegan, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 727 kcal
- Protein
- 27.1 g
- Carbohydrates
- 97.4 g
- Fat
- 27.3 g
- Fiber
- 23.3 g
- Sodium
- 1576 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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