Greek Island Baked Chickpea Stew

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On the windswept islands of the Cyclades, this humble chickpea stew has been baked in clay pots for centuries. Traditionally prepared on Saturday nights so it is ready when families return from Sunday church services, the slow oven coaxing creamy texture from humble chickpeas bathed in generous Greek olive oil. A squeeze of lemon and a hunk of crusty bread are all you need to round out the meal.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 42 gCarbs
• 11 gFiber
• 5 gSugar
• 14 gProtein
• 420 mgSodium
• 580 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 12 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the stew

• 1 lb (2 cups) dried chickpeas, soaked overnight and drained
• 1 large yellow onion, peeled and halved
• 2 bay leaves
• 1 sprig fresh rosemary
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 8 cups water
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For serving

• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 tbsp chopped fresh flat-leaf parsley
• Crusty country bread, for mopping

Directions

1. Place the dried chickpeas in a large bowl, cover with several inches of cold water, and soak for at least 8 hours or overnight. Drain and rinse well.
2. Preheat the oven to 325°F (160°C). In a Dutch oven or heavy oven-safe pot, combine the drained chickpeas, halved onion, bay leaves, rosemary, olive oil, water, salt, and pepper.
3. Bring the pot to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to a gentle simmer and cook uncovered for 30 minutes.
4. Cover the pot with a tight-fitting lid, transfer to the preheated oven, and bake for 2 hours, checking once to stir and ensure the chickpeas remain just submerged; add a splash of water if needed.
5. Remove the pot from the oven and carefully fish out the onion halves, bay leaves, and rosemary stem. The chickpeas should be very tender and the liquid reduced to a creamy, saucy consistency.
6. Stir in the fresh lemon juice and taste for seasoning, adjusting with additional salt and pepper as needed.
7. Let the stew rest off the heat for 10 minutes so it thickens slightly; the sauce will coat the chickpeas luxuriously as it cools.
8. Ladle into shallow bowls, drizzle generously with extra-virgin olive oil, and scatter the chopped parsley over the top.
9. Serve hot with thick slices of crusty bread to soak up the lemony broth.

Cook’s Notes

• Add a pinch of baking soda to the soaking water to help soften the chickpea skins and encourage a creamier final texture.
• In Sifnos, this stew is traditionally baked for 6 to 8 hours in a clay pot sealed with dough; the oven version here captures the same soul in a fraction of the time.
• Use the best extra-virgin olive oil you can find; it is the dominant flavor and defines the character of the dish.
• The stew thickens considerably as it cools; loosen leftovers with a splash of warm water when reheating.
• For a heartier version, stir in a handful of pitted kalamata olives or a crumbled bay leaf-scented feta before serving.

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