Revithada Recipe
Cypriot · Main course · 135 min total
Revithada is a traditional Cypriot slow-baked chickpea dish with olive oil, lemon, and aromatic herbs, often enjoyed as a hearty main course or side.
15
min prep
min prep
120
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups dried chickpeas, soaked overnight and drained
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh lemon juice
- 2 cups water or vegetable broth
- Optional: 1 cinnamon stick
Instructions
- Preheat oven to 300°F (150°C).
- In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add soaked chickpeas, oregano, rosemary, salt, pepper, and cinnamon stick if using. Stir to combine.
- Pour in water or broth and lemon juice. Bring to a simmer.
- Cover the pot and transfer to the oven. Bake for 2 hours, or until chickpeas are tender and the liquid has thickened into a creamy sauce. Stir once halfway through.
- Remove from oven, discard cinnamon stick if used. Adjust seasoning to taste.
- Serve warm, drizzled with extra olive oil and a squeeze of lemon if desired.
Tips
- For a richer flavor, use vegetable broth instead of water.
- Revithada can be stored in the refrigerator for up to 4 days and tastes even better the next day.
- Serve with crusty bread or over rice for a complete meal.
AI estimate may be inaccurate · Terms