Health & Medical

Revithia me Kolokytha (Slow-Cooked Chickpeas)

Revithia me Kolokytha (Slow-Cooked Chickpeas) thumbnail

Revithia me Kolokytha (Slow-Cooked Chickpeas)

By: Aglaia Kremezi

Chickpeas are commonly flavoured with Seville orange, a ­bitter variety grown on Crete.


  • 2 cups dried chickpeas
  • ¼ teaspoon baking soda
  • ⅓ cup extra-virgin olive oil, plus more for garnish
  • 2½ cups chopped onions
  • 1 tablespoon Aleppo pepper or ¾ teaspoon crushed
  • red pepper
  • 1½ tablespoons sea salt
  • 1½ cups low-sodium vegetable broth or no-chicken broth
  • 1 cup coarsely chopped celery leaves, plus more for garnish
  • 2 4-inch strips orange zest
  • 5 cups chopped butternut squash (1-inch)
  • ¼ cup lemon juice
  • 2 tablespoons Dijon mustard


  • Place chickpeas in a large bowl with enough cold water to cover by 3 inches. Let soak for
    8 to 24 hours.
  • Preheat oven to 400°F.
  • Rinse the chickpeas. Transfer to a medium bowl and toss with baking soda.
  • Heat oil in a large ovenproof pot over medium heat. Add onions and cook, stirring occasionally, ­until soft, about 4 minutes. Stir in the chickpeas, Aleppo (or crushed red pepper) and salt; cook for 30 seconds. Add broth, celery leaves and orange zest. Bring to a boil over high heat, then remove from heat. Cover the pot with a double layer of foil and put the lid on.
  • Reduce oven temperature to 300°. Bake the chickpeas until very tender, about 4 hours. Stir in squash, lemon juice and mustard; bake until the squash is tender, about 1 hour more.
  • Serve drizzled with more oil and topped with more celery leaves, if desired.


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Aglaia Kremezi

Aglaia Kremezi

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