Revithada, Baked Chickpeas

📝 Ingredients

• 400 g dried chickpeas
• 1 tsp bicarbonate of soda (for soaking)
• 3 brown onions (about 150 g each)
• 50 g olive oil (about 3½ tbsp)
• 1 litre hot water
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 lemon (for the juice)
• 120 g feta
• 1 tsp dried oregano
• 200 g country bread (4 slices of about 50 g each)
• Salt, black pepper

🍴 Utensils

• Large mixing bowl
• Colander
• Cast-iron casserole dish with lid (ovenproof)
• Slotted spoon
• Chopping board and knife
• Citrus juicer

📖 Steps

1. The day before, rinse the chickpeas, put them in a large bowl with the bicarbonate of soda and cover with three times their volume of cold water, as they will double in size. Leave to soak for 12 hours at room temperature.
2. On the day, preheat the oven to 170 °C. Drain the chickpeas in a colander and rinse them thoroughly under cold water to remove the taste of the bicarbonate. Peel the onions, cut them in half, then into thin half-moons.
3. Put the chickpeas in the casserole with the litre of hot water and bring to the boil over high heat, then reduce to medium. For 5 minutes, use a slotted spoon to skim off the grey foam that rises to the surface, along with any floating skins.
4. Add the onions, olive oil, rosemary and bay leaf, season with salt (1 tsp) and pepper, then stir. The liquid should come just level with the chickpeas: if there isn't enough, top up with a little hot water.
5. Cover and bake for 2 h 30 min in the middle of the oven. Check every 45 minutes: if the liquid drops below the level of the chickpeas, add half a glass of hot water. Stir gently so as not to crush the chickpeas.
6. The chickpeas are ready when they crush easily between two fingers and the onions have melted into a golden, silky sauce. If there's still a lot of liquid, cook for another 15 minutes uncovered to reduce it.
7. Take out the casserole and remove the rosemary and bay leaf. Squeeze the lemon, pour the juice into the casserole, stir gently and taste to adjust the salt and pepper. Leave to rest for 10 minutes: the sauce thickens as it cools slightly.
8. Serve in shallow bowls, sprinkle with crumbled feta and oregano, then drizzle with a little of the cooking liquid. Serve with slices of country bread to mop up every last drop.