Revithia
Local name: Ρεβίθια
Chickpeas baked slowly with masses of onion, rosemary and lemon, swimming in good Greek olive oil.
Photo: avlxyz · CC BY-SA 2.0
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Serves
- 4
- Difficulty
- Easy
Method
- Soak the chickpeas for 12 hours in plenty of cold water, then drain and rinse them.
- Slice the onions into thin half-moons and spread them across the bottom of an earthenware or cast-iron pot.
- Add the chickpeas, rosemary, bay, olive oil and enough water to cover by two centimetres.
- Cover and bake at 170°C for 1 hour 30 minutes without salt, checking halfway that there is still enough liquid.
- Season with salt and pepper, then cook uncovered for a further 30 minutes so the top colours and the broth thickens.
- Fish out the rosemary and bay, stir in the lemon juice and rest for 10 minutes before serving with more oil poured over.
On Sifnos this cooked overnight in the village baker’s oven in a clay pot, ready for Sunday lunch. Salt only near the end, or the chickpea skins toughen.
