This September, we had the joy of exploring several stunning Greek islands, including Spetses, Hydra, Mykonos, and Tinos, each with its own charm, history, and culinary delights. But as much as I loved every stop, I couldn’t help but miss Sifnos, my all-time favorite place to eat in Greece. The island is small, serene, and utterly timeless, with winding streets, sun-soaked hills, and, most importantly, food that warms you from the inside out.
As the crispness of fall settles in, I started craving one of Sifnos’s signature dishes: revithada, a slow-cooked chickpea stew that is the essence of comfort, simplicity, and tradition. While the authentic recipe calls for a clay pot, I used a Dutch oven at home and I was delighted with the result.
A Simple, Timeless Recipe
Revithada is deceptively simple: just chickpeas, onions, olive oil, and bay leaves, slowly cooked to a creamy perfection. It’s the kind of dish that feels like it was made to linger over, to savor, to dip crusty bread into, and to enjoy with good company.
Ingredients:
- 1 lb (500 g) dried chickpeas
- 1 large onion, coarsely chopped
- 1 cup extra-virgin olive oil
- 4 bay leaves
- Salt and freshly ground black pepper, to taste
- Water
- 1 lemon, cut into wedges for serving
- Optional: all-purpose flour and water to make a sealing dough (I skipped this step!)
Instructions:
1. Soak the chickpeas
Place the dried chickpeas in a large bowl, cover with water, and let them soak overnight (or at least 8 hours).
2. Prepare the pot and ingredients
Drain and rinse the chickpeas thoroughly. Don’t worry if a little skin comes off — it only adds to the rustic charm. Combine the chickpeas, onions, bay leaves, olive oil, and a generous pinch of salt and pepper in a large ovenproof clay pot or Dutch oven. Add enough water to cover the chickpeas by about 2 inches.
3. Seal and bake (optional)
Traditionally, you seal the pot with a flour-and-water dough to trap the steam, but I skipped this step — and the chickpeas were still delicious! Place the covered pot in a cold oven and set it to 250°F (125°C). Bake for at least 8 hours, ideally overnight, until the chickpeas are tender and the cooking liquid has thickened into a creamy stew. Check occasionally and add a little warm water if necessary.
4. Finish and serve
Remove the pot from the oven. If sealed, break the dough carefully and remove the lid. Serve the chickpeas slightly cooled, at room temperature, drizzled with a little more olive oil and a squeeze of fresh lemon. Pair with crusty bread for dipping, and let yourself linger over every bite.
Why I Love Revithada
For me, revithada is more than just chickpeas. It’s a reminder of slow travel, connection, and joy. On Sifnos, every meal is a moment to savor: the warmth of the sun on your shoulders, the rhythm of island life, the gentle clink of plates, and the laughter of friends and strangers alike. Cooking this dish at home brought a little piece of that experience into my kitchen… the smells, the flavors, and the sense of calm that comes from letting time take its course.
Bringing Sifnos Home
Even if you can’t travel to Greece right now, food has a way of transporting you. With this revithada recipe, you can taste the essence of Sifnos from your own kitchen. Pair it with a crisp white wine, play some Greek island music, and allow yourself to slow down, just like you would on the islands.
And if your wanderlust is calling, Sifnos and the surrounding islands are waiting for you. From the charming harbor towns to the pristine beaches and artisanal cuisine, Greece has a way of nourishing both your body and your soul.
Tip: This dish improves in flavor if allowed to rest for a few hours or overnight… just like a perfect Greek holiday, the best moments linger.
