Revithada Slow Baked Chickpeas

Name: Revithada Slow Baked Chickpeas
Total time: 3 h 15 min
Cuisine: Greek
Ingredients: 300g dried chickpeas, soaked overnight; 2 onions, sliced; 4 tbsp olive oil; 3 garlic cloves, sliced; 2 bay leaves; 1 tsp dried oregano; 1 tbsp tomato purée; 2 tbsp lemon juice; 2 tbsp fresh parsley, chopped

Chickpeas baked slowly with onion, lemon and olive oil until creamy inside. Simple, cheap and deeply comforting.

Time3 hr 15
LevelEasy
Costabout £0.74 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

Tick what you need to buy. It goes on your shopping list.

300 gdried chickpeassoaked overnight
2onionssliced
4 tbspolive oil
3garlic clovessliced
2bay leaves
1 tspdried oregano
1 tbsptomato purée
2 tbsplemon juice
2 tbspfresh parsleychopped

Method

1
Heat the oven to 160°C (140°C fan). Drain the chickpeas and place them in a lidded casserole.
2
Add the onions, garlic, bay leaves, oregano, purée and 3 tablespoons of the oil. Pour in water to cover by 3cm.
3
Cover and bake for 2 hours 30 minutes, stirring once, until the chickpeas are tender and the liquid is thick.
150 min
4
Uncover, stir in a good pinch of salt and bake for 20 minutes more so the top browns slightly.
20 min
5
Stir in the lemon juice, parsley and the last of the oil. Serve with bread and olives.

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.