Revithada (Greek Island Sunday Chickpea Soup)

Revithada is the slow-baked chickpea soup that Sifnos islanders traditionally set in the village bakery wood oven on Saturday night, ready for Sunday lunch after church. The long, gentle bake turns simple chickpeas silky and deeply savory.

Ingredients

• 1 lb dried chickpeas, soaked overnight with 1/2 tsp baking soda
• 1 large onion, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 bay leaf
• 1 tsp salt
• Freshly ground black pepper
• 6 cups water
• Lemon wedges, for serving

Instructions

1. Drain and rinse
   Drain the soaked chickpeas and rinse well under cold water.
2. Assemble the pot
   In a heavy oven-safe pot or clay dish, combine the chickpeas, onion, olive oil, bay leaf, salt, pepper, and water.
3. Bake low and slow
   Cover tightly and bake at 250F for 5-6 hours, checking occasionally to make sure there is enough liquid, until the chickpeas are completely tender and the broth has thickened.
4. Adjust seasoning
   Taste and adjust salt and pepper once the chickpeas are soft.
5. Serve
   Ladle into bowls with a drizzle of good olive oil and a squeeze of fresh lemon.

The dish rewards patience, resist the urge to rush the oven time.