Dinner · 600 min · greek

Revithada (Sunday Baked Chickpeas)

This is the kind of Greek dinner you’ll make on repeat — dried chickpeas and yellow onion, 600 minutes, big payoff. The macros do the talking: 7g protein, 24g carbs, and 29g fat in every 373-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Dried chickpeas
• 1 large Yellow onion
• 2/3 cup Extra-virgin olive oil
• 2 Bay leaves
• 1/4 cup Lemon juice
• 1 tsp Baking soda
• 2 tsp Salt
• 8 cups Water

Steps

1. Soak the chickpeas overnight with the baking soda — the alkaline water softens the skins so they melt instead of staying pebbly. Rinse well.
2. Simmer 20 minutes in fresh water, skimming the foam, until the skins start to loosen. Drain.
3. Nestle the chickpeas in a clay pot or Dutch oven with the halved onion, bay, salt, and water to cover by an inch. Pour the olive oil over the top — it should look like too much; it is exactly enough.
4. Bake covered at 300°F for 8 to 10 hours, the traditional overnight bake. Low, slow, and sealed is what turns chickpeas to butter.
5. Uncover for the last 30 minutes to thicken. Stir in the lemon juice, rest 15 minutes, and serve with bread, olives, and raw onion — the Sunday-table trinity of the Cyclades.

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