Jump to Recipe
Sifnos chickpea stew, known as revithada, is a Greek island dish of chickpeas baked slowly with onions, bay leaf, olive oil and a little lemon. The chickpeas turn soft and creamy, and the broth thickens without any flour or blending.
Traditionally it’s cooked in a clay pot in a wood oven for many hours. This version is adapted for a regular oven and a Dutch oven. It needs an overnight soak, then 2 hours 15 minutes in the oven.
The flavor is simple. The onions turn sweet, the olive oil makes the broth rich, and the lemon keeps it fresh. You do not need anything special for this recipe.
One thing to watch is the age of your chickpeas. Old dried ones can stay firm, so if they’re not soft after the baking time, keep going in 20-minute steps.
Why You’ll Love This Recipe
- Only seven simple ingredients, mostly from the pantry
- Mostly hands-off, the oven does the work
- Creamy broth with no flour or blender needed
- Keeps well and tastes even better the next day
Ingredient Notes
- dried chickpeas: Use a fairly fresh bag, since old chickpeas take much longer to soften. Canned chickpeas work in a pinch, see the FAQ for timing.
- extra virgin olive oil: The oil makes the broth rich, so use one you like the taste of. Don’t cut it back much or the stew will feel thin.
- yellow onions: Slice them thin so they melt into the broth. White onions work too, but red onions turn the stew a darker color.
- bay leaves: Dried bay leaves are fine. Remove them before serving, since they stay tough.
- lemon: Add the juice at the end. Cooked for hours, lemon loses its fresh taste.
Sifnos Revithada: Slow-Baked Chickpea Stew with Lemon
Ingredients
Method
- Put the chickpeas in a large bowl and cover with 1.5 L of cold water. Soak for 8 hours or overnight at room temperature, then drain and rinse. They should roughly double in size.
- Heat the oven to 160 C / 320 F and set a rack in the lower third. Slice the onions thinly.
- Add the chickpeas, onions, bay leaves, oregano, pepper, olive oil and 1 L of water to a 26 cm / 10-inch oven-safe Dutch oven. Set it over medium heat and bring to a gentle simmer, about 10 minutes. Skim off the foam with a spoon.
- Cover with the lid and bake for 2 hours 15 minutes, stirring once after the first hour. The chickpeas are ready when they mash easily against the side of the pot and the broth looks thick, like a loose soup. If they still have bite, bake in 20-minute steps and add 120 ml of hot water if the pot looks dry.
- Remove the bay leaves. Stir in the lemon juice and 1 tsp salt, then taste and add a little more if needed. Mash a few chickpeas against the side of the pot to thicken the broth, and serve hot with a drizzle of olive oil.
Notes
- Soak the chickpeas for 8 hours or overnight before you start.
- Keep the pot covered for the whole bake so the broth doesn't dry out.
- Add salt and lemon only after baking, then taste and adjust.
- If the chickpeas still have bite, bake in 20-minute steps until soft.
Tips for Success
- Soak the chickpeas for at least 8 hours so they cook evenly and the skins stay mostly intact.
- Skim the foam during the first 10 minutes of simmering, since it can make the broth cloudy and slightly bitter.
- Keep the lid on while baking, and stir only once, so the broth doesn’t reduce too fast.
- Mash a few chickpeas against the side of the pot at the end to thicken the broth naturally.
- Taste before adding salt, then add a little at a time, because the broth reduces as it bakes.
Variations
- Add 1 tablespoon of tomato paste with the onions for a deeper color and a slightly sweeter, rounder broth.
- Tuck a sprig of fresh rosemary into the pot before baking for a gentle herb flavor in place of oregano.
- Stir in a handful of chopped spinach for the last 5 minutes if you want some greens in the bowl.
Storage and Reheating
Revithada keeps in an airtight container in the fridge for 4 to 5 days. The broth thickens as it sits, which is normal.
To reheat, put it in a saucepan over low heat with a splash of water. Warm it for 8 to 10 minutes, stirring now and then, until it’s steaming hot and the broth loosens.
It also freezes well for up to 3 months. Thaw it overnight in the fridge, reheat as above, and add a fresh squeeze of lemon at the end.
Serving Suggestions
Serve revithada hot in shallow bowls with a good drizzle of olive oil on top. A lemon wedge on the side lets everyone add more if they like.
Crusty bread is the best partner for the thick broth. A simple salad of tomato, cucumber and red onion adds something crisp and cold.
It also tastes good at room temperature, so you can make it ahead for a relaxed lunch or dinner.
FAQ
Why are my revithada chickpeas still hard after 2 hours of baking?
Old dried chickpeas are the usual cause. Ones that sat in the pantry for a year or more can stay firm even after hours in the oven. Keep the pot covered, add 120 ml of hot water if it looks dry, and bake in 20-minute steps until they mash easily.
Can I use canned chickpeas instead of dried for Sifnos revithada?
Yes, but the broth will be thinner and less creamy. Use 3 cans of 400 g each, drained and rinsed, with 500 ml water and the same onions, oil and bay, then bake covered at 160 C / 320 F for 45 minutes. You skip the soaking entirely.
Can I freeze revithada chickpea stew?
Yes, it freezes well for up to 3 months in airtight containers. Thaw it overnight in the fridge, then warm it on the stove over low heat with a splash of water. I add a fresh squeeze of lemon after reheating so the flavor stays bright.
What goes well with Sifnos revithada?
Crusty bread and a tomato and cucumber salad are my usual sides. Olives and a few pickled peppers add salt and a bit of sharpness. A lemon wedge on the table lets everyone brighten their own bowl as they eat.
Is revithada vegan and gluten free?
Yes, as written it’s both. The only ingredients are chickpeas, onions, olive oil, bay, oregano, black pepper, lemon and salt. Serve it with gluten-free bread or over rice if you need to avoid gluten, and check your spice labels if you have a severe allergy.
When should I add salt and lemon to revithada?
Add both at the end, after the chickpeas are soft. The broth reduces as it bakes, so seasoning early can leave it too salty. I stir in 1 teaspoon of salt and the lemon juice, taste, and adjust a little at a time.