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Rated 4.9 by 26 users.

Greek-Style Baked Chickpeas (Revithada)

CHICKPEAS LIKE THE GREEKS DO IT

Aka 'Revithada' - chickpeas baked low + slow in a rich, tomatoey sauce. You bung everything on a tray, slide it in the oven, + let it do all the hard work. It's great as part of a mezze, with warm flatbreads for scooping up the goodness. 


This is an EXCLUSIVE recipe from Helena Moursellas cookbook: "Opa! Recipes inspired by Greek Tavernas". The original recipe uses dried chickpeas, but we've adjusted the recipe slightly (with Helena's permission!) to make it Bold Bean Co friendly. 

Helena Moursellas Helena Moursellas
Feeds: 4

Ingredients

1 jar Queen Chickpeas - with their bean stock

1 long bullhorn (banana) pepper or 1 red bell pepper, roughly chopped

2 large tomatoes, roughly chopped

1 brown onion, roughly chopped

125ml olive oil

½ tsp ground turmeric

½ tsp sweet paprika

Fresh bread or flat breads, to serve

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

Preheat the oven to 160°C.

2

Tip the chickpeas and their bean stock into a large baking dish. Add all the remaining ingredients, a pinch of salt and black pepper and mix to combine. Cover with foil and bake for 1 hour.

3

Remove the foil and bake uncovered for a further 30 minutes, or until the chickpeas are lightly golden and the mixture has thickened slightly.

4

Serve with fresh bread to mop up all those beautiful juices.

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