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EasyMain coursesveganCC0 1.0 Universal
Sifnos Claypot Baked Chickpea Stew (Revithada)
The iconic weekend soul food of Sifnos island: chickpeas slow-baked overnight in a sealed clay pot with sweet onions, rosemary, olive oil, and lemon into velvety richness.
Prep
15 min
Cook
240 min
Total
255 min
Oven
150Ā°C (130Ā°C vent.)
Ingredients
servings
6
- Dry chickpeas soaked 12 hours with baking soda500 g
- Large sweet onions, thinly sliced3 pc
- Greek extra virgin olive oil120 ml
- Freshly squeezed lemon juice3 tbsp
- Fresh rosemary sprigs2 pc
- Dried bay leaves2 pc
Preparation Steps
1
Rinse soaked chickpeas thoroughly. Place in a deep clay pot with the sliced sweet onions, rosemary, and bay leaves.
5 min timer
2
Pour in olive oil, lemon juice, salt, and pepper. Add warm water just to cover the chickpeas by 2 cm.
3 min timer
3
Cover tightly and bake at 150Ā°C for 4 hours until chickpeas turn meltingly creamy and the broth emulsifies into a golden sauce.
240 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
440
Protein
16g
Carbohydrates
48g
Fat
22g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
