Ρεβιθάδα — Print Recipe

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.

Ingredients

500g dried chickpeas, soaked overnight
1 large onion, diced
4 cloves garlic, whole
Juice of 2 lemons
1/3 cup extra-virgin olive oil
2 tsp dried oregano
2 bay leaves
1 tsp salt
1/2 tsp black pepper
Water to cover

Instructions

1 Drain soaked chickpeas and place in a clay pot or Dutch oven with diced onion, whole garlic cloves, and bay leaves.
2 Add olive oil, lemon juice, oregano, salt, and pepper. Cover with water by about 3cm.
3 Cover tightly with a lid or seal with foil. This dish relies on sealed, slow cooking.
4 Bake at 150C for 4-5 hours until chickpeas are extremely tender and the cooking liquid has become a creamy broth.
5 Check once during baking and add water if needed — the chickpeas should always be just covered.
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.