Revithada (Ρεβιθάδα) — Greek Oven-Baked Chickpea Stew from Sifnos

• 500 gdried chickpeas (soaked 12 hours and drained)
• 1500 mlwater (hot, plus more if needed)
• 250 gyellow onion (thinly sliced)
• 12 clovegarlic cloves (lightly crushed)
• 90 mlextra-virgin olive oil (plus 15 ml for finishing)
• 60 mlfresh lemon juice (from 2 lemons)
• 2 tsplemon zest (finely grated)
• 2 leafdried bay leaves
• 2 tspdried oregano
• 10 gfine sea salt (add half at the start, half near the end)
• 1 tspblack pepper (freshly ground)
• 0.5 tspbaking soda (optional, helps soften older chickpeas)
• 1 bunchfresh rosemary (optional, 2 small sprigs)

Instructions

1. 1

   Soak the chickpeas in plenty of cold water for 12 hours, using at least 2,000 ml water so they can expand fully. If your chickpeas are older or very dry, dissolve 0.5 tsp baking soda in the soaking water to help them soften, then drain and rinse thoroughly.

2. 2

   Heat the oven to 160°C and place a rack in the lower-middle position. Choose a heavy lidded clay pot or Dutch oven that holds at least 3.5 liters, because the chickpeas will swell and the stew needs gentle, even heat.

3. 3

   Add the drained chickpeas to the pot, then scatter the sliced onion and crushed garlic over the top so they melt into the broth as they bake. Add bay leaves, oregano, black pepper, and 5 g of the salt, then pour in 90 ml olive oil and 1,500 ml hot water.

4. 4

   Bring the pot to a gentle simmer on the stovetop for 8 minutes, then skim any foam that rises to keep the final broth clean and sweet. This short simmer also jump-starts softening so the chickpeas finish creamy in the oven rather than staying chalky.

5. 5

   Cover tightly with the lid; if your lid is loose, seal the rim with a strip of parchment under the lid to reduce evaporation. Bake for 4 hours, checking once at the 3-hour mark to ensure the chickpeas remain submerged; add 150 ml hot water if the level has dropped below the chickpeas.

6. 6

   After 4 hours, remove the lid and stir gently, pressing a few chickpeas against the side of the pot to naturally thicken the broth. Add the remaining 5 g salt and bake uncovered for 25 minutes so the surface lightly concentrates and the stew turns velvety.

7. 7

   Turn off the oven and let the revithada rest inside with the door closed for 20 minutes, which helps the chickpeas finish tender without breaking apart. Remove the bay leaves and rosemary sprigs, then stir in the lemon juice and lemon zest so the aroma stays bright.

8. 8

   Finish with 15 ml extra-virgin olive oil and a final grind of black pepper, then ladle into warm bowls. The stew should be creamy and brothy at the same time, with chickpeas that crush easily between your fingers but still hold their shape.