Revithada: baked chickpeas with onion and rosemary

Ingredients

For 1 serving

• Cooked chickpeas200 g
• Onion1
• Bread50 g
• Extra virgin olive oil10 g
• Lemon0.5
• Rosemaryto taste
• Bay leavesto taste
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Turn the oven on to 180 °C (conventional). Peel the onion and slice it thinly; drain and rinse the chickpeas.
2. In an ovenproof dish with a lid (an earthenware pot is ideal) put the chickpeas, onion, rosemary, bay leaf, the olive oil and salt, then pour in water to cover by a finger-width.
3. Cover and bake for 50 minutes, checking halfway and adding hot water if it is drying out, until the onion has melted down and the liquid is thick and creamy.
4. Remove the bay leaf and rosemary, add the lemon juice and stir, crushing a few chickpeas with the spoon to make the broth creamier.
5. Serve hot with the bread.