Sifnos revithia with lemony chickpeas

Ingredients

For 1 serving

• Dried chickpeas70 g
• Onion80 g
• Vegetable broth600 ml
• Extra virgin olive oil12 g
• Lemon juice20 ml
• Rosemary2 g
• Whole wheat pita0.5
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. The night before, put the dried chickpeas in a bowl with plenty of cold water and leave them to soak overnight.
2. Heat the oven to 160 °C, conventional. Drain the chickpeas, rinse them well and peel and thinly slice the onion.
3. Put the chickpeas, onion, rosemary, oil and hot vegetable stock in a clay pot or an ovenproof casserole with a lid; the chickpeas should be covered with liquid.
4. Cover and bake at 160 °C for 80 minutes, until the chickpeas are creamy and crush between your fingers; halfway through, check and add a little hot water if the liquid has dropped below the chickpeas. Salt at the end.
5. Remove the rosemary, season with the lemon juice and a grind of black pepper and stir.
6. Warm the wholemeal pitta in a dry pan for a minute per side and serve it with the chickpeas.