Revithia Sto Fourno Greek Baked Chickpeas Recipes

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REVITHIA STO FOURNO (GREEK BAKED CHICKPEAS)



Revithia sto Fourno (Greek Baked Chickpeas) image

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

Provided by KanDel

Categories     Everyday Cooking     Vegan     Main Dishes

Time 13h15m

Yield 8

Number Of Ingredients 18

1 pound dried chickpeas
1 medium red onion, diced, divided
1 medium yellow onion, diced, divided
4 tablespoons olive oil, divided
1 tablespoon chopped fresh sage
1 medium eggplant, cubed
1 medium shallot, diced
1 cup water, or as needed
1 teaspoon red pepper flakes
¼ teaspoon ground paprika, or to taste
¼ teaspoon smoked paprika, or to taste
ground black pepper to taste
1 bay leaf
5 piece (blank)s sun-dried tomatoes, finely chopped
2 medium plum tomatoes, sliced
1 (14 ounce) can whole peeled tomatoes, drained, juice reserved
salt to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Soak chickpeas in water, 8 hours to overnight.
  • 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 : Calories 314.6 calories, Carbohydrate 45.6 g, Fat 10.6 g, Fiber 13.7 g, Protein 12.9 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 11.1 g

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