Greek cuisine · Vegetable Dishes

Revithada from Sifnos

Chickpeas cook for hours in a clay pot with onions, bay leaf, and olive oil, and come to the table with lemon.

Ingredients · for 4 servings

• 400 g dried chickpeas
• 3 onions
• 120 ml olive oil
• 3 bay leaves
• 2 lemons
• 1 tsp baking soda
• Salt, pepper

Instructions

1. The day before, cover the chickpeas with plenty of cold water and the baking soda, soak overnight, then drain and rinse thoroughly the next day.
2. Preheat the oven to 150°C conventional heat and roughly dice the onions.
3. Put the chickpeas into a clay pot or a deep baking dish with the onions, bay leaves, 1 tsp salt, and the olive oil.
4. Pour in 1 l water so everything is covered by a good 2 cm, and seal the pot tightly with a lid or a double layer of foil.
5. Cook in the oven for 3 hours without stirring, until the chickpeas are meltingly tender and the broth has turned creamy and golden.
6. Season to taste with pepper and the juice of one lemon, and serve hot with wedges of the second lemon.