Revithia sto fourno is a Greek baked chickpea dish that is vegan and oh-so delicious! Garnish with fresh raw onion, if desired.

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Recipe Summary

prep:
10 mins
cook:
4 hrs 15 mins
additional:
8 hrs 50 mins
total:
13 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak chickpeas in water, 8 hours to overnight.

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  • Preheat the oven to 325 degrees F (165 degrees C).

  • Drain and rinse chickpeas; set aside.

  • Combine 1/2 of the onions and 2 tablespoons oil in a Dutch oven over medium heat; saute, uncovered, for 3 minutes. Add sage and reduce heat to low; continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.

  • Add eggplant and shallot to the pot. Layer with chickpeas, then add 1/4 cup water. Sprinkle with red pepper flakes, paprika, smoked paprika, and black pepper; add bay leaf. Add remaining onions and top with sun-dried tomatoes, plum tomatoes, and canned tomatoes. Drizzle over remaining 2 tablespoon olive oil and 1/2 of the liquid from the canned tomatoes. Add enough water to cover the chickpeas but not the tomatoes.

  • Cover the pot and bake in the preheated oven for 3 1/2 to 4 hours; do not open the oven during cooking time. Turn off the oven and keep pot in for 30 minutes before removing. Remove from the oven and let stand for 20 minutes.

  • Serve with salt and pepper and garnish with parsley.

Nutrition Facts

315 calories; protein 12.9g; carbohydrates 45.6g; fat 10.6g; sodium 115.3mg. Full Nutrition
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