My brother Giorgos cooks this dish during the summer months in our farm oven using a traditional terracotta pot. This small oven was built by my grandfather and is perfect for slow cooking dishes. The recipe is a traditional one that originates from the island of Sifnos.
He prepares the dish early in the morning and leaves it to slow cook in the oven; so when we come back from the sea, the food is perfectly cooked and waiting for us!
Oven dish with lid
1kg chickpeas soaked overnight (min8h)
2 onions thinly cut in slices (so they will melt in the pot)
200ml Extra Virgin Olive Oil
2-3 bay leaves
Freshly ground pepper/ or chilli flakes
Pre-heat oven to 140° - 150° C
Rinse well the chickpeas and place them to the pot, add the rest of the ingredients and add water just to cover them.
Let them cook for 4 + hours until they are soft. The beans should be tender and creamy and the liquid in the pot will have thickened to something like gravy.
If the lid doesn't closes well and vapor escapes then you need to adjust the water while cooking.