Cheeky Chickpeas in the Oven: Revithia Sto Fourno

Milos, Greece20151008_120425 (1)

Hi from sunny Milos,

Our friend Vasilis, chef and owner of  Alevromilos Restaurant here in Milos (one of our faves!) makes sublime chickpeas in the oven. I have tried many times to replicate his dish in France with varying degrees of success so when he offered to come over to the house and show me, I jumped at the chance.

This is a simple recipe that relies heavily on having the very best chickpeas. The Greek ones really soak up the liquid before cooking, swelling to a much larger size than those we get in France, plus they are very digestible. Vasilis says that if he couldn’t have Greek chickpeas, he would use Canadian ones. Who knew? Vasilis uses myrtle to flavour his version of revithia sto fourno but you can also use the more traditional bay leaves.

Ingredients for 4 generous servings:

500 grams Greek or Canadian dried chickpeas

1 teaspoon baking soda

1 medium sized onion cut into chunks. As you can see from the picture, I used a red onion-very pretty in the ‘before’ photo but it made the finished product look a little grey, so next time I will be using a white or yellow one.

4 or 5 fresh sprigs of myrtle or 3 large bay leaves

3/4 cup olive oil

1 1/2 liters water plus extra for soaking

Salt and freshly ground black pepper



Rinse chickpeas, put in a large pot, add the baking soda, fill the pot with water and soak for 8 hours or overnight. Then rinse the chickpeas again to remove any bitter taste from the soda. Add the onion, myrtle or bay leaves, salt and pepper – you will adjust later but for now use a generous teaspoon of salt and 8-10 enthusiastic grinds of the pepper mill. Add the water and  olive oil. Stir to mix, cover and put in a cold oven. Set the oven to 190 degrees Centigrade. Let cook for one hour then check to make sure there is still plenty of liquid in the pot. Put back in the oven and cook for another hour. The chickpeas shouldn’t be dry but they shouldn’t be swimming around in liquid: more like wading. If there is still too much liquid, uncover and leave in the oven for an additional twenty minutes or longer if needed. Best to check every five minutes or so.

Adjust seasoning. Serve warm with crusty bread and a big tomato salad.

Kali orexi! Bon appetit!


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5 thoughts on “Cheeky Chickpeas in the Oven: Revithia Sto Fourno

  1. Beth @ Culinary Correspondence October 11, 2015 at 12:23 pm Reply

    Yum – chickpeas! Come to think of it, I had noticed that the chickpeas on Milos were large. Chickpeas here are smaller, with a local variant that is quite tiny. Guess I better hope for some Greek chickpeas in my stocking this Christmas (gigantic beans would be nice too)!

    • Jan October 12, 2015 at 1:03 pm Reply

      Remember last year for Xmas Eve we tried making chickpeas in the oven and they weren’t exactly small and nasty but they did have a nasty effect on a few family members. These are perfect! Will pass on your request to Santa.

  2. Emily @ October 11, 2015 at 1:15 pm Reply

    Hey Mom! This looks awesome. Is this served hot or cold? Both? 🙂

    • Jan October 12, 2015 at 1:05 pm Reply

      Hi Em-this is usually served warm-not super hot. Seriously, don’t use red onions…a couple of days later the gray has darkened and though they still taste delicious they look AWFUL!

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