European
Greece - Vegetarian
Ρεβίθια Φούρνου Σίφνου (Revithia Fournou Clay Pot Chickpeas)
Chef's Menu Description
Sifnos island's historic Sunday specialty: chickpeas slow-baked overnight in a terracotta pot with sweet onions, bay leaf, rosemary, and generous olive oil until creamy.
Ingredients
- • 400g dried chickpeas, soaked overnight with 1 tsp baking soda, rinsed well
- • 2 large sweet onions, sliced into rings
- • 100ml Greek extra virgin olive oil, 2 bay leaves, 1 sprig fresh rosemary
- • 1 litre hot water or vegetable broth, juice of 1 lemon, sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
In a traditional terracotta pot (σκεπασταριά) or heavy Dutch oven, combine soaked rinsed chickpeas, sliced sweet onions, bay leaves, rosemary, and 1 tsp sea salt.
2
Phase 2
Pour in hot water or broth to cover chickpeas by 2cm. Drizzle the entire amount of Greek extra virgin olive oil over the top.
3
Phase 3
Cover tightly with the lid (seal with foil if needed). Bake in a 160°C oven for 2.5 to 3 hours undisturbed until chickpeas are meltingly creamy and the broth turns rich and golden.
4
Phase 4
Remove lid, stir in fresh lemon juice, season with black pepper, and serve warm with crusty bread.