Revithia sto Fourno (Greek Baked Chickpeas)

This version of revithia sto fourno (Greek baked chickpeas) gets its savory flavor from sun-dried tomatoes and caramelized onions. It's a delicious vegan meal made in one pot.

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 315 Calories

Ingredients

• salt to taste
• ground black pepper to taste
• 1 bay leaf
• 4 tablespoons olive oil, divided
• 1 tablespoon chopped fresh sage
• 1 cup water, or as needed
• 1 medium eggplant, cubed
• 1 teaspoon red pepper flakes
• ¼ teaspoon ground paprika, or to taste
• 1 tablespoon chopped fresh parsley, or to taste
• 1 medium shallot, diced
• 1 pound dried chickpeas
• 1 medium red onion, diced, divided
• 1 medium yellow onion, diced, divided
• ¼ teaspoon smoked paprika, or to taste
• 5 piece (blank)s sun-dried tomatoes, finely chopped
• 2 medium plum tomatoes, sliced
• 1 (14 ounce) can whole peeled tomatoes, drained, juice reserved

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Soak chickpeas in water, 8 hours to overnight.

Step 3

Drain and rinse chickpeas; set aside.

Step 4

Combine 1/2 of the onions and 2 tablespoons oil in a Dutch oven over medium heat; saute, uncovered, for 3 minutes. Add sage and reduce heat to low; continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.

Step 5

Add eggplant and shallot to the pot. Layer with chickpeas, then add 1/4 cup water. Sprinkle with red pepper flakes, paprika, smoked paprika, and black pepper; add bay leaf. Add remaining onions and top with sun-dried tomatoes, plum tomatoes, and canned tomatoes. Drizzle over remaining 2 tablespoon olive oil and 1/2 of the liquid from the canned tomatoes. Add enough water to cover the chickpeas but not the tomatoes.

Step 6

Cover the pot and bake in the preheated oven for 3 1/2 to 4 hours; do not open the oven during cooking time. Turn off the oven and keep pot in for 30 minutes before removing. Remove from the oven and let stand for 20 minutes.

Step 7

Serve with salt and pepper and garnish with parsley.