Baked Chickpeas Recipe - Psita Revithia from Ikaria cookbook

By Meni Valle

Psita Revithia is a simple, healthy and delicious vegan recipe from Meni Valle's latest best seller cookbook IKARIA - Food and Life in the Blue Zone.

Ikaria greek cookbook by Meni Valle using Grecian Purveyor high phenolic extra virgin olive oil Ladi Biosas.

This earthy dish was originally baked in a ceramic dish, which enhanced the flavours of the chickpeas. A heavy baking tray or casserole will also do the job if you don’t have a ceramic dish.


500 g (1 lb 2 oz) dried chickpeas, soaked overnight and drained

1 zucchini (courgette), cut into cubes

2 carrots, peeled and cut into cubes

1 onion, diced

2 tomatoes, grated (*below)

2 tablespoons finely chopped mint,

1 tablespoon finely chopped parsley

100 ml (31/2 fl oz) Ladi Biosas high phenolic extra virgin olive oil, plus extra for drizzling

squeeze of lemon juice, to serve (optional)


  1. Preheat the oven to 180°C (350°F).
  2. In a large saucepan, add the soaked chickpeas and cover with water. Bring to the boil over a medium–high heat and cook until almost cooked through but still firm. Drain, reserving about 250 ml (81/2 fl oz/1 cup) of the cooking liquid, and pour the chickpeas onto a heavy baking tray or casserole dish. Add the reserved liquid.
  3. Scatter the prepared vegetables and herbs over the chickpeas. Season well with salt and pepper and pour over the olive oil. 
  4. Mix well to combine.
  5. Bake for 20 minutes or until cooked through.
  6. Serve with an extra drizzle of Ladi Biosas olive oil and a squeeze of lemon, if you desire.

Serves 4 - 6 people. 


*To grate a tomato, first cut it in half. Then, holding the skin side

in the palm of your hand, grate the tomato flesh into a large bowl. Once you have grated all the tomatoes, add the sugar to maximise the flavour, and a pinch of salt and the whole garlic clove. Allow the tomato mixture to sit for a few minutes to develop the flavours.

Shop our best sellers