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Revithada is a chickpea stew from the island of Sifnos, traditionally baked for hours on Sundays in a clay pot in a wood oven. With just chickpeas, onion, olive oil and lemon you get a silky, filling soup.
Serves: 6 | Prep: 10 min plus overnight soaking | Cook: 2 hours
Ingredients
- 500 g dried chickpeas
- 1 tsp baking soda
- 2 onions, in thin rings
- 100 ml extra virgin olive oil
- 2 bay leaves
- 1 tsp dried thyme or a sprig of rosemary
- Juice of 1 lemon
- Salt and pepper
Method
- Soak the chickpeas overnight in plenty of water with the baking soda. Rinse well.
- Heat the oven to 180°C.
- Put the chickpeas, onions, olive oil, bay leaves and thyme in a lidded ovenproof pot and add water to 3 cm above the chickpeas.
- Bake, covered, for 2 hours until the chickpeas are very soft and the liquid is creamy. Add water halfway if it gets too dry.
- Season with salt, pepper and lemon juice and serve with bread.
Tips
- Add salt only at the end; salt too early keeps chickpeas hard.
- You can also cook it on the hob: simmer very gently for 1.5 to 2 hours.