Chickpeas with RosemaryFeatured

Chickpeas with Rosemary

Chickpeas used to be the typical Sunday meal of the Sifnioi (inhabitants of Sifnos island); they were traditionally cooked in clay pots that were placed in communal clay ovens overnight.

Courtesy of Mr Ilias Mamalakis.


Cooking time


For 4 Person(s)

Chickpeas with Rosemary

  • 1/2 kg chickpeas
  • 1 large onion, grated
  • 2 tbsp rosemary (just the leaves)
  • 3/4 cup olive oil
  • 1 lemon, for zest
  • 2 lemons, for juice
  • salt


Soak the chickpeas in plenty of cold water overnight. Change the water at least twice. Before cooking, strain them and then rub with your fingers to remove as many shells as possible.

Using a pot, lightly brown the onion in the olive-oil then add the rosemary and stir together for a couple of minutes. Add the chickpeas and cover with cold water. Add salt, cover the pot and place a weight on the lid to prevent evaporation. Turn down the heat and simmer for approx. 1½ hours. When the chickpeas become very soft (almost mushy) add the lemon zest and juice. Stir and serve.