Traditional Sifnian Revythada (Greek Baked Chickpea Soup)

2025-10-14

Yields: 4-6 servings
Prep time: 10 minutes (plus overnight soaking)
Cooking time: 4-6 hours

Ingredients

  • 500g (1.1 lbs) dried chickpeas

  • 2 large onions, finely chopped

  • 150ml (2/3 cup) good quality olive oil (plus more for drizzling)

  • Juice of 1 lemon

  • 1-2 tablespoons dried oregano

  • Salt and freshly ground black pepper

  • Optional: A whole, peeled onion (for a sweeter, more subtle flavor instead of chopped onions)

Instructions

  1. Soak the Chickpeas: The night before, place the dried chickpeas in a large bowl. Cover with at least 10 cm (4 inches) of cold water. They will expand significantly. Let them soak for a minimum of 12 hours.

  2. Preheat the Oven: Preheat your oven to 150°C (300°F). This low and slow temperature is the secret.

  3. Drain and Rinse: Drain the soaked chickpeas and give them a quick rinse under cold water. Do not remove the skins; they help create the creamy texture.

  4. Assemble in the Pot: Choose a heavy, oven-safe pot with a tight-fitting lid (a Dutch oven or a traditional clay pot is perfect). Place the drained chickpeas in the pot. Add the finely chopped onions (or the one whole peeled onion), olive oil, oregano, a good amount of black pepper, and the lemon juice.

  5. Add Water and DO NOT STIR: Pour in enough hot water to cover the chickpeas by about 2-3 cm (1 inch). This is the most important step: DO NOT STIR the pot. Simply shake it gently to distribute the ingredients. The oil will create a seal on top, which is essential for slow cooking without losing moisture.

  6. Bake: Cover the pot very tightly with its lid. If you are using a standard pot, you can place a sheet of aluminum foil under the lid for an extra seal. Put it in the preheated oven.

  7. The Long, Slow Cook: Bake for 4 to 6 hours. Do not open the oven for at least the first 3 hours to maintain a constant temperature. The revythada is ready when the chickpeas are impossibly tender and the broth has become creamy and thick. About 30 minutes before the end of cooking, you can check for seasoning. Now is the time to add salt, as adding it earlier can make the chickpeas tough. Add salt to your taste and return to the oven, uncovered, for the final 30 minutes to let the top brown slightly.

  8. Serve: Once out of the oven, let it rest for 10-15 minutes. It will thicken as it cools. Serve directly from the pot, drizzled with a generous amount of raw olive oil and a sprinkle of extra oregano and black pepper. It is traditionally eaten with plenty of crusty bread to soak up the delicious broth.

Key Tips for Authentic Revythada

  • No Salt Until the End: This is a golden rule for cooking dried legumes. Salt too early, and the skins will toughen.

  • Do Not Stir: Resisting the urge to stir is what allows the steam to circulate inside the pot and creates the unique, creamy texture without the chickpeas breaking apart into mush.

  • The Water Seal: The layer of oil on top acts as a natural lid, trapping moisture. You should end up with the perfect amount of brothy liquid without it boiling away.

  • Low and Slow: High heat will not work. The magic happens gently over many hours.

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