📝 About This Recipe
Transport your senses to the sun-drenched island of Sifnos with this legendary Revithada, a masterpiece of Greek island cuisine. Traditionally baked in a clay 'skepastaria' pot over a wood-fired oven, this dish transforms humble chickpeas into a creamy, melt-in-your-mouth delicacy infused with sweet onions and high-quality olive oil. It is a soul-warming celebration of simplicity, patience, and the profound depth of Mediterranean flavors.
🥗 Ingredients
The Legumes
- 500 grams Dried chickpeas (high quality, preferably small-sized)
- 1 teaspoon Baking soda (for softening the skins during soaking)
The Aromatics and Base
- 4 large Yellow onions (finely diced to melt into the sauce)
- 1 cup Extra virgin olive oil (use the best quality Greek oil available)
- 3 pieces Bay leaves (dried)
- 1.5 liters Rainwater or filtered water (enough to cover the chickpeas by 2 inches)
Seasoning and Finishing
- 1.5 teaspoons Sea salt (adjust to taste)
- 1/2 teaspoon Freshly ground black pepper (coarsely ground)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 sprig Fresh rosemary (optional, for a modern Sifnian twist)
The Flour Seal (The Traditional Method)
- 1 cup All-purpose flour (for the dough seal)
- 1/3 cup Water (to mix with flour)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl, cover with plenty of water, and stir in the baking soda. Let them soak for at least 12-16 hours.
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2
After soaking, drain the chickpeas and rinse them thoroughly under cold running water several times to remove any trace of the baking soda.
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3
Preheat your oven to 300°F (150°C). Traditional Revithada relies on a low and slow temperature to achieve its signature texture.
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4
In a heavy-bottomed clay pot (skepastaria) or a Dutch oven, combine the rinsed chickpeas and the finely diced onions.
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5
Pour in the extra virgin olive oil, ensuring every chickpea is lightly coated. Add the bay leaves and the rosemary sprig if using.
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6
Add enough water (about 1.5 liters) so that the chickpeas are submerged by about 2-3 centimeters (1 inch).
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7
Season with sea salt and black pepper. Stir gently to distribute the ingredients evenly.
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8
To create the traditional seal: Mix the 1 cup of flour with a little water to create a stiff dough. Roll it into a long 'rope'.
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9
Place the lid on the pot and press the dough rope around the seam where the lid meets the pot to create an airtight seal. This traps the steam and flavors.
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10
Place the pot in the center of the oven and bake for 6 hours. Resist the urge to open the pot; the seal must remain intact.
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11
After 6 hours, remove from the oven. Carefully crack the hardened dough seal and lift the lid. The chickpeas should be golden and the onions completely dissolved into a thick, creamy sauce.
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12
Stir in the fresh lemon juice just before serving to brighten the richness of the olive oil.
💡 Chef's Tips
Always use dried chickpeas; canned ones will turn to mush and won't release the starches needed for the creamy sauce. Don't skimp on the olive oil; it is the primary cooking medium and flavor carrier in this 'lathero' dish. If you don't want to make a flour seal, you can use a double layer of parchment paper and foil tightly crimped under the lid. Ensure your onions are diced very finely; they are meant to disappear into the liquid, creating a thick onion-confit gravy. For the best results, let the dish rest for 30 minutes after taking it out of the oven to allow the flavors to settle.
🍽️ Serving Suggestions
Serve warm with a large wedge of crusty sourdough bread to soak up the golden oil. Pair with a side of salty Kalamata olives and a thick slice of creamy Feta cheese. A crisp, acidic white wine like an Assyrtiko from Santorini cuts through the richness beautifully. Serve alongside a simple Greek salad (Horiatiki) for a complete, traditional Sunday lunch. Add a sprinkle of fresh wild oregano or chopped parsley on top for a pop of color and herbal aroma.