How long does it take to caramelize the onions for this recipe?

The onions are slow-cooked for a total of 3 hours: 1 hour covered, then 2 hours with the lid half off, stirring halfway through, and finally deglazed with brandy.

Can I use canned chickpeas instead of dried for Revithia sto Fourno?

Yes, the recipe provides an option to use 4 15-ounce cans of chickpeas, allowing you to skip the overnight soaking and boiling steps.

What liquid is used to cook the chickpeas in the oven?

The chickpeas are baked with 2 cups of reserved boiling liquid (from dried chickpeas) or aquafaba (from canned chickpeas) along with olive oil, gently stirred to combine.

How should I store leftover Revithia sto Fourno?

Leftover Revithia sto Fourno can be stored covered in the refrigerator for several days. The caramelized onions can be prepared up to 4 days ahead, and cooked chickpeas up to 3 days ahead.

What gives the caramelized onions their unique flavor in this recipe?

The onions are caramelized with orange juice and olive oil, then deglazed with a tablespoon of brandy at the end of their cooking process, adding depth and richness.

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Revithia sto Fourno: Greek Baked Chickpeas With Caramelized Onions
[Vegan]

KV By: Kiki Vagianos

Author Bio

Kiki Vagianos wants to live in a world where no living thing suffers for her... Read More

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A rustic casserole dish filled with golden-brown Revithia sto Fourno, featuring tender baked chickpeas layered over rich caramelized onions, garnished with fresh rosemary.

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Ingredients You Need for Revithia sto Fourno: Greek Baked Chickpeas With Caramelized Onions [Vegan]

For the Chickpeas:

1 pound dried chickpeas (soaked and boiled until tender) or 4 15-ounce cans
1/2 cup olive oil
2 cups reserved boiling liquid from chickpeas or aquafaba (liquid from can)
1 tablespoon dried chopped rosemary
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 1/2 cups caramelized onions (recipe below)

For the Caramelized Onions:

4 pounds sweet white onions
1/2 cup olive oil
1/4 cup orange juice
1 teaspoon salt
1 tablespoon brandy

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How to Prepare Revithia sto Fourno: Greek Baked Chickpeas With Caramelized Onions [Vegan]

To Make the Onions:

Combine sliced onions, orange juice, olive oil, and salt. Cook onions in baking pan at 400°F, covered tightly, for 1 hour. Uncover, stir, and continue to cook with lid half off for another 2 hours. Stir halfway through. At the end of 3 hours, stir onions and add the brandy to deglaze the pan. You can store cooled onions covered in the refrigerator for up to 4 days.

To Make the Chickpeas:

If you are using canned chickpeas, skip the next step.
Soak chickpeas overnight. The next day, boil soaked chickpeas for 1 hour until they're under tender. Reserve 2 cups boiling liquid before draining. You can do this up to 3 days ahead and keep both cooked chickpeas and reserve liquid covered in the refrigerator.
Layer bottom of casserole dish with caramelized onions and crushed rosemary, salt, and pepper. Layer cooked chickpeas on top. Add reserved boiling liquid and oil. Stir gently to just combine. Try to leave onions on the bottom.
Cook for 2 hours loosely covered in 400°F oven and then uncovered for additional 30 minutes.