Revithada
Revithada is a traditional Greek baked chickpea stew, slow-cooked for hours in a clay pot until the legumes are exceptionally tender and infused with flavors of lemon, olive oil, and herbs like rosemary and bay leaf. It hails from the island of Sifnos, where it is a celebrated Sunday lunch dish, often prepared in a communal oven.
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🍽️ Nutrition at a glance
This dish is a hearty source of plant-based protein and dietary fiber, with a moderate amount of healthy fats from olive oil. A typical serving provides roughly 300-400 calories, making it a nutritious and satisfying meal.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 12 g |
| Carbs | 30 g |
| Fat | 8 g |
| Fiber | 10 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Iron | 4.5 mg |
| Folate | 180 mcg |
| Magnesium | 90 mg |
| Phosphorus | 200 mg |
| Potassium | 600 mg |
| Zinc | 2.0 mg |
| Vitamin B6 | 0.4 mg |
| Manganese | 1.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Revithada is culturally significant as a symbol of community and patience, as its long, slow cooking time (often 6-8 hours) allows families to gather while it bakes. Nutritionally, the slow-cooking process makes the chickpeas exceptionally easy to digest and maximizes the availability of their nutrients.
AI estimate may be inaccurate · Terms