Vegetables & LegumesDifficulty: easy
Revithada (Santorini Baked Chickpeas)
Chickpeas baked overnight in a clay pot with onion, olive oil and oregano until they turn into a creamy, stew-like dish — Santorini's most famous plate.
15
Prep Time
420
Cook Time
6
Servings
Ingredients
Instructions
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1Drain the soaked chickpeas into a clay pot (or covered casserole). Add onions, olive oil, oregano, salt and water to just cover.
2Bake covered at 150°C for 6-8 hours — overnight or all day. Stir once, halfway. The chickpeas release their starch and the liquid becomes a sauce.
3Finish with lemon juice and raw olive oil. Serve warm with bread — the crust at the edge is the cook's privilege.
Chef's Tip
- Low heat over many hours dissolves the chickpea's starch into the liquid — that is how water becomes cream without cream.
More tips ↓Show less ↑
- A clay pot breathes and evaporates slowly, concentrating flavor without burning; metal works but clay is why it tastes of Santorini.
- Only 5 ingredients: this dish is about time, not skill — the oven does the cooking.
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