Greek
Revithada
A traditional Greek chickpea stew, especially beloved on Sifnos, baked slowly with onions, olive oil, bay, and lemon until the chickpeas turn creamy and the broth becomes silky. It is simple, patient cooking with deep island flavor.
Ingredients
- Dried chickpeas200g
- Baking soda1/2 tsp
- Yellow onion, thinly sliced1 large
- Garlic cloves, lightly crushed2
- Extra-virgin olive oil3 tbsp
- Bay leaf1
- Dried Greek oregano1/2 tsp
- Fresh lemon juice2 tbsp
- All-purpose flour1/2 cup
- Water for sealing dough3 tbsp
- Fine sea salt3/4 tsp, plus more to taste
- Freshly ground black pepperto taste
- Waterabout 3 cups
Method
- Place the chickpeas in a large bowl, cover generously with cold water, stir in the baking soda, and soak overnight.
- Drain the chickpeas, rinse them very well under cold water, and rub off any loose skins if desired.
- Heat the oven to 160°C / 320°F.
- Put the chickpeas, sliced onion, garlic, olive oil, bay leaf, oregano, salt, and black pepper into a small clay pot or heavy ovenproof casserole.
- Add enough water to cover the chickpeas by about 2 cm, then stir gently.
- Mix the flour with 3 tablespoons water to make a soft dough, roll it into a rope, and press it around the rim of the pot before fitting the lid to seal it.
- Bake for 3 to 3 1/2 hours, checking near the end only if necessary, until the chickpeas are very tender and the liquid is thick and creamy.
- Remove the bay leaf and crushed garlic cloves, then stir in the lemon juice and adjust the salt and pepper.
- Rest the revithada for 10 minutes before serving warm with a drizzle of olive oil and bread.
Common questions
Can I substitute canned chickpeas for dried chickpeas in revithada?
You can, but the texture will be softer and the sauce less creamy. Use about 3 to 4 cans drained chickpeas, reduce the baking time to 45 to 60 minutes, and add less water so they don’t turn mushy.
How long does revithada need to cook, and how do I know it’s done?
At 160°C / 320°F, it usually needs 3 to 3 1/2 hours. It’s done when the chickpeas are fully tender and the liquid has turned thick, silky, and slightly creamy, with no watery broth left.
What are the most common mistakes when making revithada?
The biggest mistakes are under-soaking the chickpeas, using too much water, and opening the pot too often. Skipping the overnight soak can leave them hard, while excess water makes the final dish thin instead of creamy.
How should I store leftover revithada, and can I reheat it?
Cool it completely, then refrigerate in a sealed container for up to 4 days. Reheat gently on the stove or in the oven with a splash of water if needed. It also freezes well for about 2 months.
What should I serve with revithada?
Serve it hot or warm with crusty bread, olives, and a simple Greek salad. A drizzle of extra olive oil and a squeeze of lemon just before serving brightens the flavor and balances the rich, creamy chickpeas.