Revithada is one of the most famous dishes of the Cycladic island of Sifnos. Traditionally prepared in a clay pot and slow-cooked overnight, this simple yet deeply flavourful chickpea soup relies on a handful of quality ingredients and plenty of time. The result is tender chickpeas in a rich, silky broth infused with olive oil, onions, and bay leaves.
Serves: 6–8
Ingredients
- 1kg dried chickpeas
- 2 onions, sliced
- ¾ cup ILIADA Extra Virgin Olive Oil
- 2 bay leaves
- Salt and freshly ground black pepper
- Juice of 1 lemon, to serve
- Water
Method
- Place the chickpeas in a large bowl and cover generously with cold water. Leave to soak for at least 8 hours or overnight.
- Preheat the oven to 150°C.
- Drain and rinse the chickpeas well.
- Transfer the chickpeas to a large ovenproof casserole dish or traditional clay pot with a lid.
- Add the sliced onions, bay leaves, ILIADA Extra Virgin Olive Oil, salt, and pepper.
- Pour in enough water to just cover the chickpeas.
- Cover with the lid and bake for approximately 4 hours, or until the chickpeas are completely tender and the broth has become rich and creamy. Check occasionally during cooking and add a little extra hot water if needed.
- Taste and adjust the seasoning before serving.
To Serve
Serve warm with a squeeze of fresh lemon juice and crusty bread. Revithada is also traditionally enjoyed at room temperature, where its flavours become even more pronounced.
Emily's Tip
The secret to authentic Revithada is patience. Slow cooking allows the chickpeas to soften naturally and release their starches into the broth, creating the creamy texture that makes this traditional Sifnian dish so special.
A Little History
Sifnos is renowned throughout Greece for its pottery and traditional slow-cooked dishes. Revithada was historically prepared in sealed clay pots and left to cook overnight in the residual heat of village wood-fired ovens after Saturday baking, ready to be enjoyed on Sunday with family and friends.