This is the most popular chickpea recipe in the Islands of Cyclades. It is traditionally cooked in special clay pot and it’s baking in a wood oven over night.
1 packet of chickpeas
2 tomatoes cut into rings
2 large onions cut into rings
2 bay leafs
2 cloves garlic
A little cumin
200 ml olive oil
How to make
Soak the chickpeas in plenty of water over night.
The next day throw their water and rinse.
Preheat oven to 350 degrees.
In an ovenproof dish, with lid, put the chickpeas, bay leafs and garlic. Cover the chickpeas with the onion rings and add on top one layer of tomatoes.
Pour a tablespoon of salt, cumin and pepper.
Drizzle with olive oil and add boiling water until the chickpeas are covered (but not the onion and tomato).
Close the lid and bake for 3 hours and 30 minutes.
Turn off the oven and leave the pot inside for another half an hour.
Serve it with a big Greek salad made with tomatoes, cucumber, green bell pepper, onion, olives, oregano, red vinegar, extra virgin olive oil and feta cheese.