📝 About This Recipe
Transport your senses to the sun-drenched island of Sifnos with this traditional Revithia, a masterclass in Mediterranean simplicity. This soul-warming stew transforms humble chickpeas into a buttery, melt-in-your-mouth delicacy through the magic of low-and-slow cooking with plenty of high-quality olive oil and aromatic herbs. It is a celebratory plant-based dish that proves how a few pantry staples can create a rich, luxurious texture and a deeply comforting flavor profile.
🥗 Ingredients
The Pulse
- 500 grams Dried Chickpeas (high quality, recently dried if possible)
- 1 teaspoon Baking Soda (for soaking to soften the skins)
Aromatics and Base
- 3 large Yellow Onions (finely diced)
- 1 cup Extra Virgin Olive Oil (use the best quality Greek oil available)
- 3 cloves Garlic (thinly sliced)
- 2 pieces Bay Leaves (fresh or dried)
- 1 sprig Fresh Rosemary (leaves removed and minced)
Liquids and Seasoning
- 6-8 cups Vegetable Stock or Water (enough to cover chickpeas by 2 inches)
- 2 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 2 tablespoons Lemon Juice (freshly squeezed)
Finishing Touches
- 1 tablespoon Fresh Oregano (finely chopped)
- 1 teaspoon Lemon Zest (for brightness)
- 100 grams Feta Cheese (optional for serving, crumbled)
👨🍳 Instructions
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1
Begin the night before by placing the dried chickpeas in a large bowl. Cover with at least 3 inches of water and stir in the baking soda. Let them soak for at least 12 hours; they will nearly double in size.
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2
The next day, drain the chickpeas and rinse them thoroughly under cold running water to remove any traces of the baking soda.
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3
Preheat your oven to 300°F (150°C). Traditionally, this dish is cooked in a 'skepastaria' (clay pot), but a heavy-bottomed Dutch oven works beautifully.
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4
In the Dutch oven, heat 2 tablespoons of the olive oil over medium heat. Add the finely diced onions and a pinch of salt. Sauté for 8-10 minutes until soft and translucent, but not browned.
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5
Add the sliced garlic, minced rosemary, and bay leaves to the onions. Cook for another 2 minutes until the aromatics are fragrant.
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6
Add the rinsed chickpeas to the pot and stir well to coat them in the flavored oil and onion mixture.
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7
Pour in the remaining olive oil and enough stock or water to cover the chickpeas by about 2 inches. Season with salt and black pepper.
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8
Bring the liquid to a gentle simmer on the stovetop. Once simmering, cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of parchment paper or foil over the pot before putting the lid on to seal in the steam.
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9
Transfer the pot to the preheated oven. Bake for 2.5 to 3 hours. Resist the urge to open the pot frequently; the slow, steady heat is what creates the creamy texture.
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10
Check the chickpeas at the 2.5-hour mark. They should be incredibly tender and the liquid should have reduced into a thick, golden, silky sauce. If they are still firm, bake for another 30 minutes.
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11
Once tender, remove from the oven and discard the bay leaves. Stir in the fresh lemon juice and lemon zest to cut through the richness of the oil.
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12
Let the stew rest for 10-15 minutes before serving. This allows the flavors to settle and the sauce to thicken further.
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13
Garnish with fresh oregano and an extra drizzle of raw olive oil just before bringing it to the table.
💡 Chef's Tips
Don't skimp on the olive oil; it is the primary fat source and creates the characteristic 'ladera' (oily) sauce that defines this dish. If you use canned chickpeas, you will lose the signature creamy texture, but if you must, reduce the oven time to 45 minutes. Always use baking soda during the soak; it breaks down the pectin in the chickpea skins, ensuring they become buttery rather than grainy. For an even deeper flavor, some Greek grandmothers add a pinch of ground cumin or a cinnamon stick, though the Sifnos version remains minimalist. If the stew looks too dry toward the end of cooking, add a splash of boiling water to loosen the sauce.
🍽️ Serving Suggestions
Serve warm with a thick slice of crusty sourdough bread to mop up the golden olive oil sauce. Pair with a side of brined Kalamata olives and a wedge of salty Feta cheese. A crisp, cold Greek salad (Horiatiki) provides a refreshing acidic contrast to the rich stew. Accompany with a glass of Assyrtiko or a dry, chilled Rosé wine. For a non-traditional twist, serve a dollop of Greek yogurt or Labneh on top.