RIVITHIA TOU FOURNO
oven baked chickpeas with caramelised onions
1kg dried chickpeas
1kg onion finely sliced
1 large cup olive oil
1 370gm tin diced tomatoes
350mls of tomato puree
salt and pepper to taste(do not add salt until the final stages)
6 sprigs rosemary
Place chickpeas in large bowl of water and soak for 12 – 24 hours (keep in refrigerator)
(chickpeas absorb a lot of water, be sure to be generous with your water level)
Strain soaked chickpeas in colander and rinse under tap.
Place strained chickpeas in a saucepan with fresh water. (fill water level until it just covers chickpeas)
Bring to the boil and simmer for 30 minutes (skimming the foam from the top)
(Chickpeas should now be soft).
Add diced and pureed tomatoes to saucepan and stir through over medium heat.
Take chickpea and tomato mix off of cooktop once it comes to a boil.
In a separate frying pan, heat the oil, add onions and cook while stirring until lightly browned and caramelized.
Season chickpea mix with Salt and pepper (to taste)
Pour chickpea mix into baking dish and place rosemary sprigs evenly in amongst the baking dish.
Distribute the caramelised onions on top of the chickpeas.
Foil tray and place in a preheated 180°C oven for half an hour.
Remove foil off and place back in the oven for a further 30 minutes.
This will allow onions to crisp up a little and finish off beautifully.
Remove tray from oven, rest for 10 minute.