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Overview

Revithada

Revithia, Sifnos Baked Chickpeas

This revithada recipe bakes soaked chickpeas with onion, olive oil, bay leaf and rosemary for three and a half hours until they turn creamy inside their skins. One serving is about 250 g. It is the classic dish of Sifnos, served hot from the pot with lemon and bread.

Revithada is the signature dish of Sifnos, a Cycladic island in Greece, where chickpeas are baked overnight in a clay pot in the village bakery's cooling oven. On Sundays the pot went in after the bread, and the family collected it for lunch — chickpeas turned creamy by the slow heat, with onion, olive oil, bay and rosemary. It is still the dish Sifnos is known for across Greece.

Pairs well with: Crusty bread, a lemon wedge and a glass of white wine.

Provenance

Greece flag Greece

Sifnos Slow-Baked Classic

Mediterranean & Italy

Time Dedication

3h 50m

20m prep • 210m cook

Batch Yield

6 Servings

341 kcal per serving

1 serving ≈ 250 g

Technical Skill

Intermediate

Medium (Slow Baked)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Sunday lunch, slow winter dinner, Greek island meal, vegan dinner Cost: Low — about $1–2 per serving at home
Tags: Vegetables Savory Vegan Gluten-free Baked
A dish of revithada, slow-baked Greek chickpeas in olive oil, served with a spring onion

Sifnos Slow-Baked Classic

Photo: topsyntages.gr, CC BY-SA 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

Made with dried chickpeas soaked overnight and baked for three and a half hours in a covered clay pot at 160°C (325°F).

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 3h 50m
P

Prep Stage: Soak, Slice & Fill the Pot

20 Mins • Soaking & Slicing

The chickpeas soak overnight, then the onion is sliced, the garlic peeled, and everything is layered into a clay pot or heavy casserole with oil, bay, rosemary and water.

Maestro Tip: Start the soak the night before — it is the only long step, and unsoaked chickpeas will not soften in the oven.

  1. 1

    Layer the Pot

    10 Mins No heat

    Heat the oven to 160°C (325°F). Drain the soaked chickpeas and put them in a clay pot or heavy lidded casserole with the sliced onion, garlic, bay leaves and rosemary. Pour over the olive oil and the 700 ml of water — the chickpeas should be covered by about 2 cm.

    A clay pot gives the gentlest heat; a heavy casserole with a tight lid is the next best thing.

    Done when: Chickpeas covered, oil glistening on the surface.

  2. 2

    Bake Low & Slow

    180 Mins 160°C (325°F)

    Cover tightly and bake for 3 hours. Check once after 90 minutes and top up with a little hot water if the pot looks dry — the chickpeas should stay just covered.

    Resist lifting the lid often; the pot needs steady, trapped heat.

    Done when: Chickpeas swollen and softening, liquid turning cloudy.

  3. 3

    Finish the Bake

    30 Mins 160°C (325°F)

    Bake for a final 30 minutes, then test a chickpea — it should crush easily between finger and thumb, with a creamy centre. If it is still firm, bake 30 minutes more.

    The test is texture, not time — old chickpeas can need longer.

    Done when: Chickpeas creamy right through, skins soft.

  4. 4

    Season & Brighten

    5 Mins Serving temperature, about 70°C (158°F)

    Take the pot out, remove the bay leaves, and stir in the salt and the lemon juice. Rest for 5 minutes so the chickpeas drink in the seasoning.

    Salt at the end — it keeps the chickpeas tender during the bake.

    Done when: Pot seasoned, lemon brightening the rich oil.

  5. 5

    Serve from the Pot

    5 Mins Serving temperature, about 70°C (158°F)

    Spoon the revithada into deep bowls, making sure each gets plenty of the oily cooking liquid, and serve with crusty bread.

    The liquid is the best part — ladle it generously.

    Done when: Bowls hot, chickpeas glossy with olive oil.

Finishing Touches & Plating

Serve the revithada hot from the pot, with the oily liquid spooned over each bowl and crusty bread for mopping it up.

Nutritional Physiology & Benefits

Nutrition

Energy

341

kcal / serving

Protein

13g

Complete AA

Carbs

45g

Complex

Fats

13g

Healthy

Per serving (6 servings · 1 serving ≈ 250 g)
Energy341 kcal
Protein13 g
Carbohydrates45 g
Fat13 g
Fibre12.2 g
Sugar8.7 g
Sodium276 mg
Per 100g
Energy136 kcal
Protein5.3 g
Carbohydrates17.8 g
Fat5.3 g
Fibre4.9 g
Sugar3.5 g
Sodium110 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides folate, iron and magnesium from the chickpeas, vitamin C from the lemon, and vitamin E from the olive oil. Nutrition is estimated.

Very High in Fibre

About 12.2 g of fibre per serving from the chickpeas, which supports digestion and fullness.

Good Plant Protein

About 13.3 g of protein per serving, all from plants.

Healthy Fats

The fat is mostly monounsaturated fat from olive oil, the heart of the Mediterranean diet.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Crusty Bread

Bread is essential for the oily, lemony liquid left in the bowl.

Vegetables

Spring Onions

Raw spring onion, as served on Sifnos, gives a fresh bite against the rich chickpeas.

Drinks

Greek White Wine

A crisp white wine refreshes the palate between spoonfuls of the oily chickpeas.

Full Menus

As a Sunday Lunch

Follow the revithada with a simple green salad and fruit for a full Sifnos lunch.

Complete menu

Start with revithada and crusty bread, add a green salad with spring onions, and finish with fruit and Greek coffee.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Salty Sides

The pot already has salt and the chickpeas are filling, so salty cured meats or cheese on the side can push sodium high. This is general information, not medical advice.

Skipping the Soak

Unsoaked dried chickpeas stay hard even after hours in the oven — soak them overnight, or use tinned chickpeas and a shorter bake.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA filling, warming dinner — one bowl with bread is a complete meal.
  • ChildrenMild and soft; mash a few chickpeas for younger children and skip the lemon if they dislike it.
  • ElderlySoft chickpeas and gentle flavours are easy to eat; the salt means a modest portion is wiser.
  • Pregnant womenFully cooked and plant-based; the fibre helps, but check the salt. Ask your clinician if unsure.
  • Breastfeeding womenFine in normal portions; the protein, fibre and iron are useful, though chickpeas can cause gas.
  • AthletesGood protein, carbohydrate and fibre for recovery; the chickpeas replenish energy after training.
  • Weight gainEnergy-dense with bread and olive oil, so it can help add calories.
  • Weight lossVery filling from the fibre, so one bowl goes a long way; take a smaller bowl and less bread.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 45 g of carbohydrate per serving from the chickpeas; the fibre slows it down, but count the portion. Ask your clinician.
  • High blood pressureAbout 276 mg of sodium per serving; take a modest portion and skip extra salty sides. Ask your clinician for personal advice.
  • Kidney diseaseChickpeas are high in potassium and phosphorus, so usually not suitable in large portions — ask your clinician.
  • GoutChickpeas are moderate in purines, so people with gout should take a modest portion; ask your clinician if you are unsure.
  • Stomach issuesChickpeas can cause gas and bloating; a smaller portion, well-cooked chickpeas and the lemon help. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseHigh in fibre and monounsaturated fat, which fits a heart-friendly pattern. Ask your clinician.
  • Fatty liverHigh in fibre and plant-based, which helps, but keep the olive oil measured. Ask your clinician.
  • Food allergiesContains no common allergens as written. It is vegan and gluten-free, but check bread labels for wheat. Ask your clinician about any allergy concern.
  • Special therapeutic dietsNot suitable for low-potassium therapeutic diets; ask your clinician or dietitian before including it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in a covered container; do not leave out for more than 2 hours.
In the fridge
Keeps 4 days in the fridge at 4°C (40°F) or below — the flavour improves overnight.
In the freezer
Freezes well for up to 3 months; thaw overnight in the fridge.
How to reheat
Reheat gently on the stove until hot through, to 74°C (165°F); add a splash of water if it thickened.
Freezing recommended
Yes — it freezes very well.
Signs it has spoiled
Sour smell, slimy surface, or mould.

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