🇬🇷 GreeceCatalog recipe
Chickpeas braised slow in olive oil, onion, bay and lemon until creamy and the broth turns silky — Sunday lunch from Sifnos, built here for a weeknight pot.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Warm the olive oil in a pot and soften the onion until turning golden, about 8 minutes.
💡 Greek cooks call this slow gilding kavourdisma — don't rush past pale onion.
Add the garlic and cook 30 seconds, then stir in the chickpeas, bay leaf, oregano and stock.
Bring to a simmer, cover partway, and cook until the chickpeas soften further and the broth thickens slightly, about 20 minutes.
Mash a small ladleful of chickpeas against the side of the pot and stir it back in to thicken the broth naturally.
Stir in the lemon juice and season with salt and pepper.
Discard the bay leaf and serve in bowls with a final drizzle of olive oil and crusty bread.
On the island of Sifnos, revithia traditionally bakes for hours in a clay pot lowered into the village bakery's oven overnight before Sunday lunch. This stovetop version trades the all-night bake for canned chickpeas and a shorter simmer, keeping the same olive oil, onion and lemon that carry the dish.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.