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Revithada (Greek Chickpea Stew)

Name: Revithada (Greek Chickpea Stew)
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1½ cups (340 g) dried chickpeas; 2 large yellow onions, thinly sliced; 5 garlic cloves, thinly sliced; ½ cup (120 ml) extra-virgin olive oil, plus more to finish; 2 bay leaves; 2 small rosemary sprigs; 1 tsp dried oregano; 1¼ tsp fine sea salt, plus more to taste; ½ tsp freshly ground black pepper; 4–5 cups (950 ml–1.2 L) boiling water; Finely grated zest and juice of 1 large lemon

Sifnos-style chickpeas, slow-baked until silky with lemon and rosemary.

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Prep: 20 min
Cook: 3 hr 20 min
Serves: 6
Level: Easy

AI-generated editorial illustration—not a Gastromica test-batch photograph.

On the Cycladic island of Sifnos, revithada is traditionally sealed in a clay pot and baked slowly. This home-oven version preserves the dish’s essential character: abundant onion and olive oil, a restrained hand with herbs, and enough time for the chickpeas to turn creamy without losing their shape.

Technique notes

Why this approach works

An overnight soak gives the chickpeas a head start and promotes even cooking.
A covered, low oven surrounds the beans with gentle heat.
Lemon goes in at the end so its brightness stays distinct.

Greek kitchen

Revithada (Greek Chickpea Stew)

A traditional-style revithada recipe: dried chickpeas, onions, olive oil, lemon and rosemary slow-baked until deeply creamy.

Ingredients

1½ cups (340 g) dried chickpeas
2 large yellow onions, thinly sliced
5 garlic cloves, thinly sliced
½ cup (120 ml) extra-virgin olive oil, plus more to finish
2 bay leaves
2 small rosemary sprigs
1 tsp dried oregano
1¼ tsp fine sea salt, plus more to taste
½ tsp freshly ground black pepper
4–5 cups (950 ml–1.2 L) boiling water
Finely grated zest and juice of 1 large lemon

Method

01
Soak the chickpeas
Cover the chickpeas with at least 3 inches of cool water and soak for 10–12 hours. Drain and rinse well.
02
Assemble the pot
Heat the oven to 325°F (165°C). Add the chickpeas, onions, garlic, olive oil, bay, rosemary, oregano, salt and pepper to a covered Dutch oven or deep casserole. Pour in 4 cups boiling water; the chickpeas should be covered by about 1 inch.
03
Bake slowly
Cover tightly and bake for 2½ hours. Stir, check tenderness and add more boiling water if the beans are no longer submerged. Continue baking for 30–45 minutes, until the chickpeas are very tender and the broth is creamy.
04
Brighten and rest
Remove the bay and rosemary. Stir in the lemon zest and half the juice, then taste and add the rest as needed. Rest uncovered for 15 minutes. Finish with olive oil and black pepper.

Cook’s notes

Older chickpeas can take longer to soften. Keep the pot covered and add only boiling water.
For the best texture, do not add acidic ingredients until the chickpeas are tender.
Revithada thickens as it cools and is excellent at room temperature the next day.

Safety & allergens

Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.

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Research Edition

Good to know

Revithada questions

Can I make revithada with canned chickpeas?

You can make a quicker variation with three drained 15-ounce cans. Use 2 cups of water and bake covered for 60 minutes, then uncover for 15 minutes. The flavor will be good, though less creamy.

Why are my chickpeas still firm?

The usual causes are old beans, hard water or early acidity. Continue cooking with boiling water and wait to add lemon until the end.

What should I serve with revithada?

Serve it with crusty bread, olives and a sharp green salad. It is substantial enough to be a main dish.

Why this approach works

Revithada (Greek Chickpea Stew)

Ingredients

Method

Soak the chickpeas

Assemble the pot

Bake slowly

Brighten and rest

Cook’s notes

Safety & allergens

Your field notes for Revithada

Revithada questions

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