Tuesday, April 28, 2009

On a Trip to Greece-In my barn kitchen in Central Florida

And what a trip it is. While I was blogging about the crockpot roasted pork (also Greek) my nose and brain were being teased by the wonderful aroma of this hearty dish:

Baked Chickpeas - Revithia Sto Fourno
  Adapted from Sam Sotiropoulos Greek Gourmand™ 

2 cans chickpeas, drained
1 large onion, quartered and thinly sliced
4 - 6 whole garlic cloves
1/4 cup Greek extra virgin olive oil
1 large bay leaf (or 2 small ones)
1 generous tbsp. dried savory (or dried marjoram)
1 tsp. of dried thyme leaves
Juice of 1 lemon
Salt and pepper to taste
1. Preheat oven to 325° F (160°C).
2. Add chickpeas, olive oil and 1 cup of water to a small high-walled earthenware/pyrex baking vessel. Sprinkle half of the dried savory, all of the thyme leaves, some salt, and pepper over the chickpeas and mix slightly to disperse the herbs and seasonings. Then, arrange the sliced onion overtop of the chickpeas and sprinkle the remaining dried savory on top of it.
3. Cover the baking vessel with a lid or some aluminum foil and place it in oven. Bake for 1 ½ to 2 hours then remove from oven and let stand to cool slightly (5 – 10 minutes) while still covered. Remove lid/cover, add lemon juice, mix chickpeas well and serve.

1 comment:

  1. What beautiful photos. This recipe sounds so light and delicious!