Baked chickpeas
  3 teacupfuls chickpeas, hulled
1 teacupful olive oil
1 onion chopped in the blender
1 soup-spoonful oregano, dry
salt, pepper
1 teacupful lemon juice
Soak the chickpeas in lots of cold water overnight. Change the water several times.
The following day put the chickpeas in the baking dish together with two cupfuls fresh water.
Add the oil, the onion and the salt.
Mix well and put a tight-fitting lid on the casserole.
Mix a little flour and water to obtain a luting paste and seal the lid in place. Bake the chickpeas for 4-5 hours in a medium oven.
Remove the lid and they are wonderfully mushy. Add the lemon juice and serve.
Accompany with kipper fillet dressed in oil and lemon or anchovy fillets, hot peppers and plenty of green salad.
A nutritious winter dish, ideal for a Sunday lunch, just like on the island of Siphnos. Serve a Cabernet Sauvignon or a Xinomavro from Naousa. Accompany with the white wine Paros or the rosé of Moraitis. You can’t lose.
Beauty in Simplicity. On the famous island of Siphnos, birthplace of the great Greek chef Tselementes, even today oven-baked chickpeas are served at Sunday lunchtime instead of meat.
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