Baked Chickpea and Lamb Stew

Name: Baked Chickpea and Lamb Stew (Revithia me Arni sto Fourno)
Yield: Makes 6 to 8 servings
Cuisine: Greek
Ingredients: 1 3-to-3½-pound boneless lamb shoulder, trimmed of most fat and cut into 6–8 slices; 1 cup olive oil; Salt and freshly ground black pepper; 3 tablespoons chopped fresh flat-leaf parsley for garnish; 2 bay leaves; 2 cups chopped onions; 4 tomatoes, cored, peeled and chopped; 1 pound spicy garlic sausage, cut into bite-sized pieces; 4 cups beef stock or Chicken Stock; 1½ cups dry red wine; 1 tablespoon dried oregano, crumbled; 1 pound dried chickpeas, soaked overnight in water and drained; 1–2 teaspoons Aleppo pepper or ½–1 teaspoon crushed red pepper flakes; 1 tablespoon tomato paste; 10 garlic cloves: 5 minced and 5 cut into slivers

Revithia me Arni sto Fourno

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS HEARTY one-pot meal comes from the island of Lesbos, in the eastern Aegean, although similar dishes can be found on Crete and other islands. It is a delicious variation on Baked Lamb with Pasta in Tomato Sauce, a classic dish throughout Greece.

Ingredients

1 pound dried chickpeas, soaked overnight in water and drained
4 cups beef stock or Chicken Stock

Europe
Greece
Main course
Stew
Spicy
Mediterranean

Method

Place the chickpeas in a large pot and add cold water to cover by at least 4 inches. Bring to a boil, remove from the heat and set aside for at least 6 hours. (This extra step considerably reduces the discomfort many people experience from eating dried beans, but you may omit it if you don’t have time.)

Drain the chickpeas and return to the pot. Add the stock and bay leaves and bring to

Ingredients

Method

Photos