Revithada

Revithada is the soul food of Sifnos: chickpeas baked slowly for hours in a clay pot until they turn meltingly soft in a lemony, olive-oil-rich broth. It is humble, hearty and deeply satisfying. Serve it with crusty bread and a glass of wine for a true taste of the Greek islands.

Prep time

10 mins

Cook time

90 mins

Total time

1 hour 40 mins

Servings

4 servings

Calories

310

Ingredients

• 400 g dried chickpeas, soaked overnight
• 1 large onion, finely chopped
• 2 bay leaves
• 120 ml extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary leaves
• Crusty bread, to serve

Instructions

1. Drain and rinse the soaked chickpeas and place them in a clay pot or ovenproof casserole.
2. Add the onion, bay leaves, rosemary and enough water to cover the chickpeas by 3 cm.
3. Cover tightly and bake at 160°C (320°F) for 1 hour.
4. Stir in the olive oil, lemon juice, salt and pepper, then cover and bake for 30 more minutes.
5. Check that the chickpeas are completely tender and the broth is silky; bake longer if needed.
6. Remove the bay leaves and rest for 10 minutes before serving.
7. Serve warm in bowls with crusty bread for mopping up the broth.

Pro tips

• Soak the chickpeas overnight for even, tender cooking.
• Add the salt halfway through, not at the start, so the chickpeas soften properly.
• A clay pot gives the best flavour, but any heavy lidded casserole works.
• Revithada tastes even better the next day, gently reheated.

Frequently asked questions