Chickpea stew aka revithada

This one's a super simple, old school greek recipe from the island of Sifnos, famous for exactly this particular dish.

Traditionally, the chickpea stew cooks for more than 12 hours in a stone oven, resulting the most delicious, caramelized vegan dish. We hacked the secrets to reach the same result in our home ovens, using just a few ingredients, the right pot and some patience!

Ingredients:

400gr chickpeas-soaked in water
2 onions, diced
150gr of your Vendema Organic Evoo
2 bay leaves
1,5L of water or veg stock
Salt and pepper

The cooking vessel plays a really important role on this one, so make sure to use your cast iron, or any other firmly closing pot you might have, yet cast iron or a tajin is what you need.

Do the magic:

Get your oven preheated at 220C, throw all your ingredients into your pot, let it simmer for an hour, drop the temperature at 170 and let it cook for another 2-3 hours, until thickened. Make sure to keep the lid of your pot on at all times!