10
Oven-baked chickpeas
from the Greek island
of Sifnos (Cyclades)
Nikos Chrysogelos, Greece
I NGRED I ENTS
500g chickpeas
1 teaspoon sodium carbonate
1 teaspoon salt
1,500ml water
2 big dry onions
1 cup of oil
3 bay leaves
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Leave the chickpeas to soak overnight in the
water with sodium carbonate and salt. The
day after, preheat your oven to 180°C. Wash the
chickpeas thoroughly. Then place them in a clay
cooking pot or in a heatproof casserole dish.
Cut the onions into thick slices and put them in
the pot with the oil and three bay leaves. Add
enough salt and water for the mixture to come
to around four fingers below the neck of the
clay pot. Cover the pot firmly and cook it in the
oven for 3 to 5 hours.
This was traditionally a Sunday dish that al-
lowed housewives to go to church – upon
returning, the dish was ready to be served. It is
served on a big platter for the whole family.
SOAKED OVERNIGHT
PREPARATION: 30 MIN.
COOKED FOR 3 TO 5 HOURS
EASY
LOW
VEGETARIAN
REGIONAL
