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Chickpeas in the Oven

Cuisine: Greek
Region: Common

Chickpeas in the Oven – a yet another Greek traditional and classic recipe that can be cooked during the summer, winter or whenever (legumes last for a long time!)

Serves: 8
Cooking time: 60 min
You need: a pot, a colander, a frying pan and an oven pan


  • 1 Kg (2 Lbs) dry chickpeas
  • 1 glass (cup) of olive oil
  • 2 tomatoes (or 1 -2 Tbsp of tomato paste diluted in water)
  • 2 onions (average size)
  • 2 cloves of garlic
  • 1 lemon
  • 2 sprigs of rosemary (see Notes)
  • 1 glass (or cup) of hot water
  • salt and pepper to taste


  1. Put the chickpeas in a pot full of water and let them soak overnight. (We prefer to let them soak for at least 12hrs, preferably 24hrs.)
  2. Next day, boil the chickpeas in the pot for about 40 minutes or until they crumble between your fingers. Skim the foam off the top from time to time. When ready, strain them with a colander and put them on the side.
  3. While the chickpeas simmer in the pot: dice the onions, the garlic and the tomatoes; cut the lemon in 4 to 6 wedges and peel off the rind; pre-heat the oven to 180C (360F).
  4. Pour 1/2 cup of the olive in a skillet or pan. Saute the onions and the garlic for 2-3 minutes.
  5. Smear the oven-pan you’re going to use with olive oil and empty the chickpeas in it.
  6. Add the sauted onions and garlic, the diced tomatoes and the lemon wedges.
  7. Add salt and pepper.
  8. Stir the contents so that the seasoning spreads in the mixture.
  9. Pour the rest of the olive oil into the pan.
  10. Add the rosemary sprigs, preferably in the mixture and not on top of it.
  11. Add enough water to just cover the mixture.
  12. Put the pan in the preheated oven and wait for @50 – 60 minutes or until the water is reduced and all that’s left in the pan is the sauce.

Notes on Chickpeas in the Oven

  • Hot Cayen pepper or chili flakes combine very well with the whole mixture. Don’t be afraid to give it a spicy twist if that’s closer to your palate.
  • You could substitute rosemary with thyme, savoury, or, for a Middle Eastern twist: za’atar.
  • It combines very well with feta cheese and white wine.
  • Ourselves, we like to squeeze a bit of lemon in our serving plate. But that’s us. 🙂

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