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Greek Island Chickpea Revithada Stew (Κυκλαδίτικη Ρεβυθάδα)

Writer's picture: nikoniko

Updated: Jan 26

A one-pot superfood wonder from my beloved Greek islands!

Prep: 10 min // Cook: 2-4 hours

Greek chickpea stew recipe

About the Greek Revithada

Greeks from the islands love chickpeas and use an indigenous legume variety in several culinary endeavours. Two standout dishes are chickpea fritters (a Greek take on falafel) and the ultimate comfort dish, "Revithada", a hearty chickpea stew which can also be served as soup (if you cook it with more water). The most famous islands for this soup are Sifnos and Serifos but similar versions are eaten across all islands and mainland.


The Cycladic version of Revithada stands out not only for its ingredients but also for its traditional cooking method. Typically, it's prepared overnight in a wood-fired oven, using a sealed clay pot to trap steam. This slow-cooking process develops deep, rich flavours and a meltingly soft texture. Fresh and dried herbs like bay leaves, rosemary and thyme are often added, infusing the dish with earthy, aromatic notes. In Serifos, the local twists include adding sage, orange zest and/or raisins, imparting a subtle sweetness that balances the savoriness of the dish.


What's the best part? Kids seem to adore it, so it's a regular part of our family meals, being rich in nutrients and plant-based protein!

Greek Serifos Sifnos Chickpea Revithada
Kids love it!

Recipe

This traditional Greek Revithada recipe from Serifos is adapted to work in a conventional kitchen but still retains a big amount of the flavour and texture I savour on the islands. The secret to success is a) patience - the longer you cook it the better the flavour and the creamier the chickpeas- and b) the right cookware.


That said, you can cook this recipe in any relatively large (>28cm) cast iron ovenproof casserole or clay pot, but also a tagine. I found that the tagine conical lid shape retains more moisture and the chickpeas come out creamier and mellower. In my Moroccan Chicken Tagine recipe post, I've extensively discussed tagine cooking and a couple of recommended products if you wish to buy one.


Ingredients (serves 5-6)

  • 300-400g dried chickpeas, soaked overnight - or 2x400g tins of cooked chickpeas

  • 2 onions, diced

  • 3-4 sprigs of fresh rosemary

  • 5-6 sprigs of fresh thyme

  • 2 sprigs of fresh sage leaves, chopped

  • 3 bay leaves

  • 1 orange, zest and juice

  • 1 heaped handful of raisins

  • 150ml good quality extra virgin olive oil (I recommend this one)

  • 2 tsp Dijon mustard (optional)

  • a drizzle of balsamic vinegar or cream (optional)


For serving:

1 lemon

1 bunch of fresh parsley or mint or oregano, finely chopped


Method

  • Boil a large kettle of potable water and preheat your oven to 160c.

  • Heat 2 tbsp olive oil in a large (over 28cm diameter) ovenproof clay pot or casserole and saute your onions for 1-2 min until they are softened. Add a drizzle of balsamic (or Worcester sauce), it will add a layer of sweet and tangy flavour.

  • Add the rosemary sprigs, thyme, bay leaves and sage and cook for 1 min until they are fragrant.

  • Drain and wash your chickpeas and add to the pot along with the 2 tsp mustard, zest and juice of 1 large orange, 150ml good quality olive oil and then pour enough boiling water to cover the chickpeas, and a little bit more.

Chickpea stew ready for the oven
Islandic Revithada packed with delightful Greek herbs
  • Give it a good mix, season with a generous pinch of salt and pepper, close the lid and put it in the oven for an initial 2 hours. You can also cook it on a conventional stove in very low heat.

  • After the first two hours, take your pot out and stir - top up with splashes of boiled water if it looks too dry. Cook for at least another 1 hour.

Pro tip: ideally I would recommend cooking it for around 4 hours in total - the longer you cook the better the taste and thicker and creamier the consistency. Just check periodically that there's enough water.
  • When the chickpea stew is ready, remove from the oven, scatter the raisins (they will plump with the heat of the cooked food) and squeeze the juice of 1 lemon. Serve immediately or cover and set aside until serving.

  • Serve with bread, olives, feta cheese and scattered parsley, mint or dried oregano.





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