Baked chickpea soup (revithada)

Baked chickpea soup (revithada)
5.0/5 rating (4 votes)

  • Complexity: medium


  • 1 kg chickpeas
  • 1 cup of oil
  • 2 fresh tomatoes
  • 2 medium onions
  • 2 cloves of garlic
  • 1 lemon
  • a little bit of rosemary
  • salt
  • pepper


  1. Put the chickpeas in a pot of water and leave them overnight to soak . The next day, in a saucepan, cook the chickpeas for about 40 minutes. Then strain and spread across a baking pan .

  2. In a saucepan, add the half of a cup of oil and saute the finely chopped onions and garlic. Add the peeled and diced tomatoes. Saute for 2-3 more minutes.

  3. Spread the sauted ingredients across the baking pan with the chickpeas. Add the remaining olive oil , the salt and pepper , the  rosemary and the peeled and sliced lemon​​. Add water to cover the chickpeas. Bake in a preheated oven for 30 minutes at 180° C.