On one side, you’ve got Balila, Lebanese chickpeas bathed in garlic, olive oil, and more spices than you can count. On the other, Revithada, Greek slow-cooked chickpeas, simple, stewy, unbothered. What happens when they meet? Zaatar happens. And that’s where the magic is.
Chickpeas, soaked overnight (because shortcuts don’t taste as good). Onions and garlic, golden and fragrant. Fennel, lightly braised for sweetness. Everything gets cozy in the oven, slow-cooking until it melts together. A spoonful of yoghurt at the end. And then, zaatar.
Because zaatar isn’t just for manousheh. It loves dairy. It clings to slow-roasted vegetables. It deepens, sharpens, and basically acts like it belongs in every dish. (Because it does.)
So next time you think zaatar, don’t just sprinkle, commit.
Balila meets revithada: chickpeas with fennel, yoghurt, and zaatar
Ingredients:
1 cup dried chickpeas (soaked overnight)
1 large onion, thinly sliced
4 cloves garlic, minced
1 fennel bulb
Olive oil
Salt and pepper, to taste
2 tablespoons zaatar
1/2 cup plain yogurt
Instructions:
1. Preheat the oven to 160°C.
2. Cook the chickpeas: Drain the soaked chickpeas and place them in a pot. Cover with fresh water and bring to a simmer. Cook for about 45 minutes to 1 hour, or until tender. Drain, saving a bit of the cooking liquid.
3. Caramelize the onions and garlic: Heat a good drizzle of olive oil in a large pan over medium heat. Add the sliced onions and garlic, and sauté for about 5 minutes, until they’re golden and fragrant.
4. Prepare the fennel: In a separate pan, blanch the fennel by placing it in boiling water for 2-3 minutes, then draining it. This softens it slightly, adding sweetness without overpowering the dish. Place it in a pan with a bit of olive oil to caramelise.
5. Combine the ingredients: Add the cooked chickpeas to the pan with the onions and garlic. Add a splash of the reserved chickpea liquid or water to keep it moist. Season with salt and pepper.
6. Slow cook: Drizzle with olive oil and transfer to the oven. Let it cook for about 2 hours, stirring occasionally, until everything is tender and flavors have melded together.
7. Finish and serve: Once out of the oven, spoon a generous portion of yoghurt onto each serving, add the fennel. Top with zaatar and drizzle with olive oil.
