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Vegetarian, European

Revithia, Greek baked chickpeas with bread

Revithia is a Greek dish of chickpeas baked with onions, lemon and rosemary, served with bread for dipping. It takes 1 hour 40 minutes for 4 people, it's very easy to make, and it costs €1.50 per serving. The trick is baking it uncovered, which thickens the sauce and lightly chars the chickpeas on top.

Tonight, the oven is doing the work with revithia, chickpeas turned soft and tangy with lemon and rosemary.

Revithia, Greek baked chickpeas with bread
Total time
1 h 40
Difficulty
Very easy
Cost per person
€1.50
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Revithia is the kind of dish that simmers away in the oven while you do something else. The chickpeas come out soft inside, lightly charred on top, sitting in a sauce thickened by tomato paste and scented with rosemary. Lemon goes in twice, once in the dish and once fresh at the end, which keeps things bright against the richness of the olive oil.

It's a good pick for a winter evening when you don't want to hover over a pot. The oven does the heavy lifting, you just stir once partway through. Served with country bread for scooping up the sauce, it turns into a full, comforting meal, easy enough for a weeknight and simple enough for a relaxed Sunday lunch.

The ingredients

4 people

Pantry

  • Canned cooked chickpeasoften in the pantry 3 can
  • Tomato pasteoften in the pantry 1 tbsp
  • Vegetable brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Garlic 4 cloves
  • Rosemary 3 sprigs
  • Lemon 2

Bakery

  • Country bread 6 slices

Allergens Gluten

The step by step recipe

  1. Drain and rinse the chickpeas. Slice the onions thinly and crush the garlic.

    Save the liquid from the can, it can thicken the sauce if needed.

  2. Mix everything in a baking dish with the rosemary, tomato paste, broth, 4 tablespoons of oil and the juice of one lemon.

    Rub the rosemary sprigs between your fingers to release the oils.

  3. Bake at 180°C, stirring once, until the onions are soft and the liquid has reduced. 1 h 10

    If the liquid evaporates too fast, add half a glass of hot water.

  4. Season with salt and pepper, drizzle with a little oil and the juice of the second lemon.

    Adding the lemon at the end keeps all its freshness.

  5. Serve in bowls with bread for dipping.

    A bit of freshly ground black pepper right before eating makes a real difference.

Our tips to get it right

  • Use a wide dish rather than a deep one, so the liquid evaporates properly and the sauce thickens the way it should.
  • Don't skimp on the olive oil at the end, it's what gives the dish its characteristic richness.
  • If the chickpeas are still firm after 70 minutes, keep baking in 10 minute increments rather than raising the oven temperature.

The variations

  • Swap the rosemary for thyme if that's what you have, the dish stays just as fragrant.
  • Stir in fresh spinach for the last ten minutes of baking for a greener, heartier version.
  • For kids, go lighter on the final squeeze of lemon and serve with warm rather than cold bread.

What to serve it with

  • A cucumber and feta salad
  • Toasted country bread
  • A glass of homemade lemonade

Storage

Revithia keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, reheat gently on the stovetop or in the oven with a splash of water to bring back the texture. Finish with a drizzle of fresh olive oil before serving.

Questions about this dish

Can I use dried chickpeas instead of canned?

Yes, soak them overnight and precook for about 45 minutes before baking. Use 200 g of dried chickpeas to replace one can.

Why bake the dish uncovered?

Without a lid, the liquid evaporates and the sauce thickens naturally. It's also what lets the chickpeas on top turn slightly charred.

Can I make this ahead of time?

Yes, revithia actually tastes better reheated the next day, once the flavors have had time to settle. You can prep everything up to the baking step and finish cooking just before serving.

What bread works best for dipping?

A dense country loaf holds up better in the sauce than a regular baguette. You can also toast it lightly for extra crunch.

How long does it take to make a batch of revithia, Greek baked chickpeas with bread?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a batch of revithia, Greek baked chickpeas with bread?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a batch of revithia, Greek baked chickpeas with bread cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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