Psita Revithia (Baked Chickpeas)

This earthy dish was originally baked in a ceramic dish, which enhanced the flavours of the chickpeas. A heavy baking tray or casserole will also do the job if you don’t have a ceramic dish.

Here’s my Psita Revithia recipe from my cookbook, ‘Ikaria’.

• 500 grams dried chickpeas (soaked overnight)

• 1 zucchini, cut into cubes

• 2 carrots, peeled and cut into cubes

• 1 onion, diced

• 2 tomatoes, grated

• 2 tablespoons fresh mint leaves

• 1 tablespoon fresh parsley leaves

• 100 ml olive oil

Preheat oven to 180 degrees C.

In a large saucepan, add the soaked chickpeas and cover with water. Bring to the boil over a medium-high heat and cook until almost cooked through but still firm. Drain and pour the chickpeas onto a large baking tray.

Place the prepared vegetables and herbs onto the chickpeas. Season well with salt and pepper and pour over the olive oil. Mix well to combine.

Bake for 20 minutes or until cooked.