Traditional Greek Revithada (Chickpea Stew) from Sifnos
Revithada is a soup-dish loved by legume enthusiasts. Whether we call it a soup or a dish depends on the amount of liquid it contains. Revithada is a traditional dish mainly cooked on the islands of the Cyclades. Specifically in Sifnos, revithada is a characteristic dish typically prepared on Sundays in special clay pots and baked in a wood-fired oven.
Here we have a traditional homemade recipe that you’ll absolutely love. It’s simple and easy.
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INGREDIENTS
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500g ALCO Chickpeas
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1 large onion or 2 small ones
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3 ALCO bay leaves
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1/4 cup olive oil
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Juice of 1-2 lemons (depending on how much acidity you prefer)
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Salt
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Pepper
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1 liter water
COOKING
Soak the chickpeas overnight in plenty of water to soften. Drain them and place them in a pot along with the finely chopped onion. Add the bay leaves and enough water to cover them. Let them simmer over low heat for about 3 hours until softened. Once the chickpeas are cooked, add salt, pepper, and olive oil, and continue cooking for another 15 minutes.
SERVING
Serve hot with a little extra olive oil and freshly ground pepper.
TIPS
At the end, add the lemon juice and stir well.
