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Revithada
Slow-baked chickpea stew from Sifnos - simple, hearty, and deeply flavorful.
Revithada hails from the island of Sifnos, where it was traditionally cooked overnight in the dying heat of the communal wood-fired ovens. This humble chickpea stew proves that the simplest ingredients, treated with respect and cooked slowly, can produce something extraordinary.
Our revithada is made with just chickpeas, onions, olive oil, lemon, and rosemary - nothing more. The magic happens in the long, slow baking process. Over several hours at low heat, the chickpeas become incredibly tender, the onions melt into the sauce, and the cooking liquid reduces to a silky, starchy broth that coats each chickpea.
The generous amount of olive oil is essential - it makes the dish rich and satisfying. We serve revithada with a squeeze of lemon, crusty bread, and sometimes a crumble of feta cheese. It's proof that Greek cuisine's greatest strength is its simplicity.
Our revithada is made with just chickpeas, onions, olive oil, lemon, and rosemary - nothing more. The magic happens in the long, slow baking process. Over several hours at low heat, the chickpeas become incredibly tender, the onions melt into the sauce, and the cooking liquid reduces to a silky, starchy broth that coats each chickpea.
The generous amount of olive oil is essential - it makes the dish rich and satisfying. We serve revithada with a squeeze of lemon, crusty bread, and sometimes a crumble of feta cheese. It's proof that Greek cuisine's greatest strength is its simplicity.
Prep: 15 mins + soaking
Cook: 4-5 hours
Serves: 6-8
Easy
Ingredients
500g dried chickpeas
2 large onions, diced
1 cup extra virgin olive oil
2 sprigs fresh rosemary
2 bay leaves
Juice of 2 lemons
1 tbsp sea salt
1 tsp black pepper
Extra lemon and olive oil for serving
2 large onions, diced
1 cup extra virgin olive oil
2 sprigs fresh rosemary
2 bay leaves
Juice of 2 lemons
1 tbsp sea salt
1 tsp black pepper
Extra lemon and olive oil for serving
Instructions
1. Soak chickpeas overnight in plenty of water with 1 tsp baking soda. Drain and rinse well.
2. Place chickpeas in a deep clay pot or Dutch oven. Add onions, olive oil, rosemary, bay leaves, salt, and pepper.
3. Add enough water to cover chickpeas by 2 inches.
4. Cover tightly and bake at 150°C for 4-5 hours. Check occasionally and add water if needed.
5. Chickpeas are done when very tender and liquid has reduced to a thick sauce.
6. Stir in lemon juice. Taste and adjust seasoning.
7. Serve warm with extra olive oil drizzled on top, fresh lemon, and crusty bread.
2. Place chickpeas in a deep clay pot or Dutch oven. Add onions, olive oil, rosemary, bay leaves, salt, and pepper.
3. Add enough water to cover chickpeas by 2 inches.
4. Cover tightly and bake at 150°C for 4-5 hours. Check occasionally and add water if needed.
5. Chickpeas are done when very tender and liquid has reduced to a thick sauce.
6. Stir in lemon juice. Taste and adjust seasoning.
7. Serve warm with extra olive oil drizzled on top, fresh lemon, and crusty bread.
