World Flavors Cookbook

Revithada

Sifnos island's legendary slow-baked chickpea soup — cooked overnight in a clay pot in the baker's oven until creamy and perfumed.

Cuisine: Greece

Ingredients

• 500g dried chickpeas, soaked overnight
• 2 onions, sliced
• 6 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried rosemary
• Salt and pepper

Instructions

1. Drain soaked chickpeas.
2. Combine in a clay pot or casserole with onions, olive oil, salt, and rosemary.
3. Cover with water by 4cm.
4. Seal tightly (traditionally with dough).
5. Bake at 120C overnight (8-10 hours), or slow cooker on low for 10 hours.
6. When done, chickpeas should be extremely creamy. Finish with lemon juice.