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  • Writer's pictureSusie Csorsz Brown

Revithada (Greek Baked Chickpeas)

These are not your average beans. These are an amazing result of the beauty that results from magic in the kitchen. Take a few quality ingredients, mix them together, add some heat and ... voila! The best chickpeas you've had this week.

This recipe is more of a suggestion; if you have more chickpeas or less, adjust your amounts accordingly. Maybe you like rosemary or sage. Maybe you found some beautiful thyme. You do you, and enjoy the end result.

Revithada (Greek Baked Chickpeas)

Baked chickpeas
Tasty beans, as seen here with ratatoille-style roasted veg

Serves 5 - 6


1.5 pounds (680 grams) dried chickpeas

1 T + 1 tsp fine salt

Pepper to taste

2 bay leaves

1 tablespoon sweet red or Aleppo pepper flakes

1/4 – 1/3 cup olive oil

2 onions, quartered lengthwise and then sliced 1/4 inch thick


The night before you will make the chickpeas, soak the chickpeas in a large bowl filled with water and 1 tablespoon salt. The water should cover the chickpeas by at least 2 inches.

When ready to cook, drain the chickpeas and discard any that look bad. Preheat your oven to 350°F.

Drain the chickpeas, pour into a 9 x 13 pan or a dutch oven. Stir in 1 tsp salt, black pepper, pepper flakes, and 2 bay leaves. Scatter the onions over the top of the chickpeas, and then drizzle olive oil over the top of everything. Cover with enough water to cover everything by half an inch.

Cover with a lid or aluminum foil, slide into the oven. Bake for 3.5 – 4 hours.


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