Revithada (Sifnian Slow-Baked Chickpeas)

On our recent trip to Greece, we visited the foodie island of Sifnos — known for many dishes, but famous above all for its chickpeas. This recipe is adapted from a delicious meal I had on the island: chickpeas slowly braised with great olive oil, aromatics, and lemon for acidity. The end result is a delicious main or appetizer, perfectly paired with fresh sardines and a classic Greek salad.

One thing to keep in mind: when I cook Greek food, I rarely use a recipe. This one serves as a baseline — feel free to get creative and add your own spin. But if you want the “traditional” way, this is a great starting point.

Ingredients

• 1 lb dried chickpeas (in the US, I use Rancho Gordo — some of the best you'll find stateside)
• 1 large onion, finely chopped or grated
• ½ cup Early Harvest extra virgin olive oil
• 2 bay leaves
• 1½ tsp salt
• 2 lemons, juiced
• 6 cups water
• 1 tsp baking soda (for soaking)

Instructions

1. Soak the chickpeas in cold water with the baking soda overnight.
2. Drain and rinse.
3. Preheat oven to 250°F.
4. Combine the chickpeas, onion, olive oil, bay leaves, and salt in a clay pot or Dutch oven. Add the water to cover by about 1 inch.
5. Cover and bake 6–8 hours, until the chickpeas are soft and the broth is golden and thickened.
6. Rest 15 minutes. Serve with fresh-squeezed lemon, a drizzle of Primis Early Harvest extra virgin olive oil from Messenia, a sprinkle of Greek Sea Salt, and some cracked pepper, if you like.
7. Don't skip the fresh bread for dipping!

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