This is the signature dish of the island of Sifnos, so almost everywhere you sit down to eat, this stunning dish will be on the menu. The island is also famous for its pottery, especially the lidded dishes (gástra in Greek) used for slow cooking in a wood-fired oven. Obviously overnight cooking in these traditional ovens gives a unique depth of flavour. Having said that, this recipe replicates that very well.

Throughout her book Vefa refers to chickpeas using the American ‘garbanzo beans‘ – I have chosen to use the English term here.

500gm chickpeas, soaked for 12 hours in cold water with 1 tab.salt

1 tab. plain flour

2 large onions, sliced

1 tsp. black peppercorns

2 garlic cloves (optional)

150ml olive oil

salt

(I quite like adding a couple of bay leaves)

Flour and water to make a stiff dough to seal the pot.

METHOD

Put the sliced onions into a bowl, pour in water to cover and allow to soak for an hour, then drain

Drain and rinse the chickpeas and put them into an ovenproof dish – it must have a well-fitting lid. Sprinkle with the spoonful of flour and stir.

Preheat the oven to 150 degrees.

Now drain the onions and add to the chickpeas with the peppercorns and garlic, if using. Season with salt and then add enough water to cover.

Take a handful of plain flour and add a few spoonfuls of cold water. Mix until you gave a stiff dough, then use this to seal the dish.

Bake overnight (8-10 hours).

Serve with a little lemon juice.