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Revithada
Ρεβιθάδα Σίφνου
Slow-baked chickpeas from Sifnos
Wine & oil daysPrep 10 minCook 4 hServes 6Plus overnight soaking
When to eat it. Made with oil. Keep it for days when wine and oil are allowed, like weekends in Lent and most of the Nativity Fast.
Ingredients
Method
- Rinse the chickpeas and put them in a deep clay or heavy baking dish with the onions, oil, bay leaf and rosemary.
- Add water to cover by 3 cm (1 inch) and season. Cover tightly with a lid or foil.
- Bake at 150°C (300°F) for 4 hours, or overnight at 120°C (250°F) the island way. Check once and add hot water if dry.
- Serve warm with lemon and bread.
Tip. On Sifnos it bakes overnight in the baker’s oven on Saturday for Sunday lunch.
Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.
More for wine & oil days
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