Revithada

Ingredients

• 1.8 lbchickpeas, two tins, drained and rinsed
• 2onions, thickly sliced
• 1/2 cupextra virgin olive oil
• 2lemons, juiced
• 3bay leaves
• 1 tspdried rosemary
• 1 2/3 cupsvegetable stock, hot
• 1 1/2 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Heat the oven to 325°F. Tip the drained chickpeas into a heavy casserole with a lid — a clay pot if you have one.

2. 2

   Add the sliced onions, olive oil, bay leaves, rosemary, salt and pepper, then pour over the hot stock. It should come almost level with the chickpeas but not cover them.

3. 3

   Put the lid on and bake until the onions have completely disappeared into the liquid and the chickpeas are soft enough to crush against the side of the pot.

4. 4

   Take the lid off and give it a final stretch in the oven so the top colours and the broth reduces to something thick and glossy.

5. 5

   Stir in the lemon juice off the heat and let it sit for ten minutes before serving. It wants a great deal of lemon.