Greek revithada slow baked chickpeas with lemon

Name: Greek revithada slow baked chickpeas with lemon
Total time: 3 h 30 min
Cuisine: Greek
Ingredients: 400g dried chickpeas; 2 onions, sliced; 4 tbsp olive oil; 3 garlic cloves, sliced; 2 bay leaves; 2 rosemary sprigs; 1 lemon, juiced; 1 tsp salt; 1 tbsp tomato purée; 1l water

Dried chickpeas baked slowly with onion, rosemary and lemon until creamy inside with a golden top.

Time3 hr 30 plus soaking
LevelEasy
Costabout £0.80 a head
Oven160°C (140°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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400 gdried chickpeas
2onionssliced
4 tbspolive oil
3garlic clovessliced
2bay leaves
2rosemary sprigs
1lemonjuiced
1 tspsalt
1 tbsptomato purée
1 lwater

Method

1
Soak the chickpeas in plenty of cold water overnight, then drain.
2
Heat the oven to 160°C (140°C fan).
3
Put the chickpeas, onions, garlic, bay leaves, rosemary, tomato purée, oil and water in a deep ovenproof dish. Stir well.
4
Cover tightly with foil and bake for 2 hours 30 minutes, until the chickpeas are soft.
150 min
5
Stir in the salt and lemon juice. Bake uncovered for 30 minutes until the top is golden and the sauce thick.
30 min
6
Serve with extra olive oil and crusty bread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.