Loading…
Slow-cooked chickpeas with olive oil and island herbs. The classic Chian Sunday dish — simple, ancient, perfect.
Cooking Mode
Step-by-step cooking
Opens a fullscreen cooking view and keeps your screen awake while you cook.
ingredients
•
🌾 LEGUMES
•
2 cups dried chickpeas, soaked overnight
🧅 PRODUCE
•
2 large onions, thinly sliced
•
4 garlic cloves, minced
•
Juice of 1 lemon
🌿 SPICES & SEASONING
•
2 tsp dried rosemary
•
1 tsp dried oregano
•
2 bay leaves
•
Salt
•
Black pepper
🫙 PANTRY
•
Olive oil — generous amount
•
6 cups water or light chicken stock
Chios
Revithada
Slow-cooked chickpeas with olive oil and island herbs.
Slow-cooked chickpeas with olive oil and island herbs. The classic Chian Sunday dish — simple, ancient, perfect.
Ingredients
🌾 LEGUMES
— 2 cups dried chickpeas, soaked overnight
🧅 PRODUCE
— 2 large onions, thinly sliced
— 4 garlic cloves, minced
— Juice of 1 lemon
🌿 SPICES & SEASONING
— 2 tsp dried rosemary
— 1 tsp dried oregano
— 2 bay leaves
— Salt
— Black pepper
🫙 PANTRY
— Olive oil — generous amount
— 6 cups water or light chicken stock
Prep
🍳 EQUIPMENT / PANS NEEDED
— Heavy clay pot, Dutch oven, or deep baking dish — traditionally made in clay.
🔪 PREP FIRST — VERY IMPORTANT
🌾 CHICKPEA PREP
— Soak chickpeas overnight in cold water — at least 12 hours.
— Drain and rinse well before cooking.
— 👉 Overnight soaking is not optional. Under-soaked chickpeas stay tough.
🧅 PRODUCE PREP
— Thinly slice onions.
— Mince garlic.
🔥 OVEN
— Preheat oven to 325°F if doing oven method.
Method
STEP 1 — BUILD THE BASE
— In your cooking vessel, combine:
— Drained chickpeas
— Sliced onions
— Garlic
— Rosemary
— Oregano
— Bay leaves
— 1.5 tsp salt
— Black pepper
— Water or stock — enough to cover by 2 inches
STEP 2 — ADD OLIVE OIL
— Add:
— ⅓ cup good olive oil
👉 The olive oil is not a garnish — it is a core ingredient. Do not reduce it.
STEP 3 — SLOW COOK
— Oven method: Cover tightly and bake at 325°F for 2–2.5 hours.
— Stovetop method: Bring to a boil, reduce to lowest simmer, cover, cook 1.5–2 hours.
— You're looking for:
— Chickpeas completely tender — no bite resistance
— Creamy, slightly thickened broth
— Golden color from the olive oil
STEP 4 — FINISH
— Remove bay leaves.
— Squeeze lemon juice over the top.
— Taste and adjust salt.
— Drizzle with a final pour of raw olive oil.
— You want:
— Bright, lemon-forward finish
— Chickpeas that hold their shape but yield instantly
Chef's Note: Revithada rewards patience. The longer and slower the cook, the creamier the result. This is a dish for a quiet Sunday.