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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
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
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Directions
Preheat the oven to 160°C.
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.
Remove the foil and bake uncovered for a further 30 minutes, or until the chickpeas are lightly golden and the mixture has thickened slightly.
Serve with fresh bread to mop up all those beautiful juices.
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