Let’s take a trip to Cyclades with Revithada—a hearty chickpea soup that’s a true labor of love. For this recipe patience is the key as the chickpeas need to simmer in the oven for us to get that velvety and creamy texture. Trust us, the time invested is a small price to pay for the rich and rewarding taste that awaits. Cycladic comfort in every spoonful, making each moment in the kitchen worth the effort!
Revithada from Sifnos
Print RecipeIngredients
- 17.6 oz (500 gr) chickpeas
- 2 onions
- salt
- 2 bay leaves
- black pepper
- 2 small branches rosemary
- 1 lemon
- 3 fl oz (100 ml) olive oil
- fresh lemon juice to taste
- baking paper
- aluminum foil
Instructions
- Place the chickpeas in about 1.5 – 2 liters of salted water, cover them and let them soak for about 12 hours or overnight.
- Cut a round piece of baking paper to the size of the pot. It will later be placed directly on top of the chickpeas.
- After the ckickpeas have soaked, drain them and place them in a large pot.
- Cover the chickpeas with 1 liter of water and add salt.
- Cook over a medium heat for about 30 minutes. You will see the foam rising to the top. Skim it off until there is no more foam.
- Add the onions and bay leaf to the chickpeas. Season with salt and pepper and add the rosemary. Add the olive oil and stir well.
- Cover with the cut baking paper. Cover the pot tightly with aluminum foil. If the lid is fireproof, you can also use the lid.
- The revithada should then be ready. Be sure to season with fresh lemon juice and some freshly ground black pepper to taste.
