Revithia sto fourno is a Greek baked chickpea dish that is vegan and oh-so delicious! Garnish with fresh raw onion, if desired.
Provided by KanDel
Categories Everyday Cooking Vegan Main Dishes
Time 13h15m
Yield 8
Number Of Ingredients 18
Steps:
- Soak chickpeas in water, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Drain and rinse chickpeas; set aside.
- 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.
- 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.
- 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.
- Serve with salt and pepper and garnish with parsley.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 45.6 g, Fat 10.6 g, Fiber 13.7 g, Protein 12.9 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 11.1 g
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