📝 About This Recipe
Hailing from the sun-drenched Cycladic island of Sifnos, Revithada is a masterclass in culinary patience and the magic of a few humble ingredients. Traditionally baked overnight in a wood-fired oven within a clay 'skepastaria' pot, this stew transforms simple chickpeas into a creamy, velvety delicacy infused with sweet onions and golden olive oil. It is more than just a meal; it is a Sunday ritual that embodies the rustic, heartwarming essence of Aegean island life.
🥗 Ingredients
The Pulse
- 500 grams Dried Chickpeas (high quality, ideally from the current harvest year)
- 1 teaspoon Baking Soda (used for the soaking process to soften skins)
The Aromatics
- 4 large Yellow Onions (finely diced; the onions provide the body of the sauce)
- 200 ml Extra Virgin Olive Oil (use a robust Greek Koroneiki oil if possible)
- 3 pieces Bay Leaves (dried)
- 1 sprig Fresh Rosemary (optional, for a woody depth)
Seasoning and Liquid
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Freshly Ground Black Pepper (to taste)
- 1.5 liters Water (rainwater is traditional, but filtered water works best)
- 2 tablespoons Lemon Juice (freshly squeezed, added at the end)
The Flour Seal (Traditional)
- 1/2 cup All-purpose Flour (mixed with water to create a thick paste)
👨🍳 Instructions
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1
Begin the night before by placing the dried chickpeas in a large bowl. Cover with plenty of water and stir in the baking soda. Let them soak for at least 12-15 hours.
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2
The next morning, drain the chickpeas and rinse them thoroughly under cold running water to remove all traces of the baking soda. This ensures a clean flavor and better texture.
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3
Preheat your oven to 150°C (300°F). If you have a traditional clay pot (skepastaria) with a lid, prepare it now. If not, a heavy Dutch oven is an excellent modern substitute.
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4
Finely dice the four large onions. In Sifnos, the onions are not sautéed beforehand; they are added raw to the pot to melt slowly into the stew.
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5
Transfer the rinsed chickpeas and the diced onions into the pot. Pour in the extra virgin olive oil, ensuring it coats the ingredients well.
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6
Add the bay leaves and the rosemary sprig (if using). Season generously with sea salt and freshly ground black pepper.
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7
Pour in the water. The water level should be about 2-3 centimeters (1 inch) above the chickpeas. Do not overfill, as the goal is a thick, creamy consistency, not a thin soup.
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8
Place the lid on the pot. To mimic the traditional airtight seal of the Sifnian clay pots, mix the flour and a little water to form a stiff dough. Roll it into a rope and press it around the rim where the lid meets the pot to seal it shut.
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9
Place the pot in the center of the oven. Bake for 6 hours. The low temperature and long duration are critical for the chickpeas to reach a buttery, melt-in-your-mouth texture.
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10
After 6 hours, remove the pot from the oven. Carefully crack the flour seal and lift the lid. The chickpeas should be golden and the liquid reduced to a thick, silky sauce.
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11
Stir in the fresh lemon juice. This acidity cuts through the richness of the olive oil and brightens the entire dish.
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12
Let the Revithada rest for 15-20 minutes before serving. This allows the flavors to settle and the sauce to thicken even further.
💡 Chef's Tips
Use the best quality olive oil you can find; since there are so few ingredients, the quality of the oil defines the dish. If you cannot wait 6 hours, you can cook it at 170°C for 3-4 hours, though the texture won't be as velvety. Never skip the soaking process; it is essential for the chickpeas to cook evenly without disintegrating. If the stew looks too dry when you open it, add a splash of boiling water and stir, but traditionally it should be very thick. Leftover Revithada tastes even better the next day as the flavors continue to develop.
🍽️ Serving Suggestions
Serve warm with a thick slice of crusty sourdough bread to soak up the golden oil. Pair with a side of salty Kalamata olives and a block of creamy Feta cheese. A simple tomato and cucumber salad (Horiatiki) provides a fresh contrast to the rich stew. Accompany with a glass of chilled Assyrtiko or a dry Rosé wine. In Sifnos, it is often enjoyed with a side of smoked herring or anchovies.