Revithada Fournou (Oven-Baked Chickpeas with Lemon, Rosemary and Feta)
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Ingredients
- 800 g tinned chickpeas, drained
- 1 onion
- 3 garlic cloves
- 2 carrots
- 5 tbsp olive oil
- 2 fresh rosemary
- 1 lemon
- 100 g feta cheese, crumbled
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 18.8 g
- Carbohydrate
- 40.4 g
- of which sugars
- 7 g
- Fat
- 27.5 g
- of which saturates
- 6.7 g
- Fibre
- 15.1 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Finely chop the onion and carrots and crush the garlic.
- 2
Warm the olive oil in a flameproof dish and soften the onion and carrots for 8 minutes.
- 3
Stir in the garlic and the rosemary leaves, stripped from the stalks, for 1 minute.
- 4
Tip in the chickpeas with 300ml water, the juice of the lemon and plenty of seasoning. Bring to a simmer.
- 5
Transfer to the oven, uncovered, and bake for 30 minutes until most of the liquid has been absorbed and the top chickpeas are lightly golden.
- 6
Scatter with crumbled feta and serve warm.
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