Revithada (Sifnian Baked Chickpeas)

🧂 Ingredients

• 500 g Dried chickpeas
• 1 Large yellow onion
• 3 tbsp Fresh lemon juice
• 80 ml Extra virgin olive oil
• 2 Bay leaves
• 1 tsp Salt
• Approximately 1.5 L Water

👨‍🍳 Instructions

1. 1

   The day before you plan to cook, rinse the dried chickpeas thoroughly under cold running water. Place them in a large bowl and cover with plenty of cold water (at least 3-4 inches above the chickpeas, as they will expand). Add about 1 tablespoon of salt to the soaking water. Let them soak for at least 8 hours, or preferably overnight, at room temperature.

   ⏱️ 8-12 hours
2. 2

   Preheat your oven to 150°C (300°F). Drain and rinse the soaked chickpeas. Discard the soaking water. Place the rinsed chickpeas into a traditional clay pot (or a Dutch oven if a clay pot is unavailable). Add the thinly sliced onion, bay leaves, and 1 teaspoon of salt. Drizzle the olive oil over the chickpeas and onion. Gently toss everything together to distribute the ingredients evenly.

   ⏱️ 10 minutes
3. 3

   Pour in approximately 1.5 liters of fresh cold water, or enough to generously cover the chickpeas by about 1-2 inches. The water level is crucial for ensuring they cook properly without drying out. Stir gently to combine. Cover the clay pot tightly with its lid (or the lid of your Dutch oven).

   ⏱️ 5 minutes
4. 4

   Carefully transfer the covered pot to the preheated oven. Bake for 8 to 10 hours. The chickpeas should become very tender, creamy, and the liquid should have thickened into a rich broth. Resist the urge to stir during baking, as this can break down the chickpeas too much.

   ⏱️ 8-10 hours
5. 5

   Once the baking time is complete, carefully remove the pot from the oven. Remove the bay leaves. Stir in the fresh lemon juice. Taste and adjust seasoning with more salt if needed.

   ⏱️ 5 minutes
6. 6

   Serve the Revithada hot, directly from the pot, ensuring each serving gets a good amount of the flavorful broth. It's traditionally served as a main course, often accompanied by crusty bread for dipping.

   ⏱️ Serving

💡 Pro Tips

• ✓A traditional clay pot (tsikali) is essential for achieving the authentic texture and flavor of Revithada. If unavailable, a heavy-bottomed Dutch oven can be used as a substitute.
• ✓Soaking the chickpeas overnight is crucial for both reducing cooking time and improving digestibility.
• ✓The low and slow cooking method is key to the dish's success, allowing the flavors to meld beautifully and the chickpeas to become incredibly tender.
• ✓This dish is often prepared on Saturdays to be enjoyed as a traditional Sunday meal in Sifnos.
• ✓Ensure there is enough liquid in the pot before baking; the chickpeas absorb a lot of water during the long cooking process.

🔄 Variations

• For a richer flavor, add a pinch of dried oregano or thyme along with the bay leaves.
• Some recipes include a whole, unpeeled garlic head placed in the pot during baking.
• Increase the amount of lemon juice for a tangier finish.
• A small amount of finely chopped fresh parsley can be stirred in just before serving for added freshness.

🥗 Nutrition

Per serving