The Greek Orthodox Lent is by tradition a period of fasting. However, that doesn't mean that we won't enjoy every single meal. There are hundreds of delicious and healthy Greek recipes to carry us through fasting. The coming days, we'll share with you some of the best!
Revithia sto fourno – baked chickpeas
Ingredients:
450g dried chickpeas (soaked and boiled until tender) or 4 x 425g cans
1/2 cup olive oil
2 cups reserved boiling liquid from chickpeas or liquid from can
1 tbsp dried chopped rosemary
2 tsp salt
2 tsp fresh ground black pepper
2 ½ cups caramelised onions
Boil soaked chickpeas for one hour until tender. Reserve two cups boiling liquid before draining. You can do this up to three days ahead and keep both cooked chickpeas and reserve liquid covered in the refrigerator.
When ready to bake:
Layer bottom of casserole dish with caramelised onions and crushed rosemary, salt, pepper. Layer cooked chickpeas on top. Add reserved boiling liquid and oil. Stir gently to just combine. Try to leave onions on the bottom. Cook for two hours loosely covered in 200°C oven and then uncovered for additional 1/2 hour (total cooking time 2 1/2 hrs).
For the caramelised onions:
1.5kg sweet white onions
1/2 cup olive oil
1/4 cup orange juice
1 tsp salt
1 tbsp brandy
Combine sliced onions, orange juice, olive oil and salt. Cook onions in baking pan at 100°, covered tightly, for one hour. Uncover, stir and continue to cook with lid half off for another two hours. Stir halfway through. At the end of three hours, stir onions and add a tbsp of brandy to deglaze the pan. You can store cooled onions covered in the refrigerator for up to four days.
Enjoy!
