A slow-baked chickpea stew from the island of Sifnos, cooked overnight in a clay pot with lemon, olive oil, and oregano until meltingly tender and rich.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: clay pot
Garnishes: olive oil, oregano, lemon wedge
Accompaniments: bread, olives, raw onion
Instructions
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1
Drain soaked chickpeas and place in a clay pot or Dutch oven with diced onion, whole garlic cloves, and bay leaves.
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2
Add olive oil, lemon juice, oregano, salt, and pepper. Cover with water by about 3cm.
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3
Cover tightly with a lid or seal with foil. This dish relies on sealed, slow cooking.
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4
Bake at 150C for 4-5 hours until chickpeas are extremely tender and the cooking liquid has become a creamy broth.
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5
Check once during baking and add water if needed — the chickpeas should always be just covered.
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6
Remove bay leaves, drizzle with fresh olive oil, and serve with crusty bread, olives, and lemon wedges.
Did You Know?
On the island of Sifnos, revithada is still cooked overnight in the village baker's wood-fired oven, collected on Sunday morning after church.
Chef's Notes
Equipment Tips
- clay pot or Dutch oven
- wooden spoon
Garnishing
olive oil, oregano, lemon wedge
Accompaniments
bread, olives, raw onion
The Story Behind Ρεβιθάδα
Revithada is the signature dish of Sifnos in the Cyclades, where it has been baked in communal wood-fired ovens every Saturday night for Sunday lunch for centuries. The tradition of slow-baking in sealed clay pots evolved because Sifnos was famous for its pottery. The dish represents the elemental simplicity of Greek island cooking, where time, olive oil, and humble legumes produce something transcendent.
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