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GreekAuthentic Cuisine

Revithia sto Fourno

Serves 4 to 6 Side vegetarian, Sides

Revithia sto Fourno

Revithia sto Fourno carries the essence of Sifnos, where chickpeas bake slowly, transforming into a staple that graces Greek tables, especially on Sundays. In this home version, olive oil flows generously, and a squeeze of lemon is always anticipated. It's a dish that reflects the island's simplicity and the careful hand of a family cook, captured in written form.

As you savor each bite, expect a creamy texture from the chickpeas, harmonized with the subtle sweetness of onions and the aromatic whisper of bay leaves. A final touch of lemon brightens the flavors, while sea salt balances them, making each mouthful a comforting embrace of Sifnos tradition.

Ingredients

  • 400 gchickpeas — soaked
  • 2onions
  • 100 mlolive oil
  • 2bay leaves
  • 1lemon
  • to tastefine sea salt

Method

  1. Begin by soaking 400 g of chickpeas in a large bowl of water overnight. This will soften them and reduce cooking time, ensuring they become tender during baking.
  2. The next day, drain and rinse the chickpeas thoroughly. Set them aside while you prepare the other ingredients.
  3. Peel and finely chop 2 onions. Aim for even-sized pieces to ensure they cook uniformly and become sweet and soft in the olive oil.
  4. In a large ovenproof pot or Dutch oven, heat 100 ml of olive oil over medium heat. Add the chopped onions and sauté them gently, stirring occasionally, until they become translucent and sweet, which should take about 5-7 minutes.
  5. Add the drained chickpeas to the pot, along with 2 bay leaves. Stir everything together to coat the chickpeas in the olive oil and onion mixture.
  6. Pour in enough water to cover the chickpeas by about 2 cm. This will allow them to cook evenly and absorb the flavors as they bake.
  7. Preheat your oven to 180°C (350°F). Cover the pot with a lid or foil and transfer it to the oven. Bake for 1.5 to 2 hours, checking occasionally to ensure the chickpeas remain covered with liquid. They should be tender and creamy when done.
  8. Once the chickpeas are tender, remove the pot from the oven. Squeeze the juice of 1 lemon over the chickpeas and stir well to incorporate the bright, fresh flavor.
  9. Season with fine sea salt to taste, stirring to distribute evenly. Taste and adjust the salt and lemon if needed, ensuring the dish is well-balanced.
  10. Serve the Revithia sto Fourno warm or at room temperature, allowing the flavors to meld and develop further. Enjoy this traditional Greek dish with a drizzle of olive oil if desired.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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