A market-day favorite on the Greek islands, chickpea stew is made by slowly baking chickpeas with onion, bay leaf, and olive oil. With its simple ingredients, it is one of the island kitchens’ most time-honored traditional dishes.
Place the chickpeas, onion, bay leaf, olive oil, and hot water in an oven-safe dish.
Cover and bake in an oven preheated to 160°C / 320°F for 1.5–2 hours, until the chickpeas are completely tender.
Remove the whole onion and add the lemon juice and salt.
Serve hot with bread.
Store in a covered container in the refrigerator for 4 days; the flavor deepens the next day. Freeze for up to 2 months.
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