Revithada – 5-Ingredient Chickpea Stew

Have you heard of revithada? The most famous one is the revithada from the Greek island Sifnos and the chickpeas are baked slowly for 8 or 12 hours in a clay pot.

As we don’t have a clay pot and we don’t have time for slow cooking, we did a quicker but equally delicious version.

If you have not tasted this delicious chickpea stew, you might have some doubts about how tasty a so simple dish can be. 

Unless you already know the beauty and deliciousness that are hidden in simple meals. Greek cuisine is full of such tasty culinary gems that leave no foodie indifferent.

By using just a few inexpensive ingredients, you get a fantastic dish that is full of protein, just in case you still wonder how vegans get their protein, lol 😉

What about some smart cooking?

If you’re like us, you’ll want to boil more chickpeas and combine them in other ways for the next day. This time we soaked 550g of chickpeas, which turned to 1130g after soaking and 1280g after boiling.

We used a portion of them for our revithada and kept another one aside to make a vegan tuna salad for the next day. To avoid food waste, save money, and have variety in daily meals, we always recycle ingredients!

If you want to learn more, take a look at this article with the lentils as well as our prerecorded workshops.

Don’t forget to tell us how you liked the revithada, take a picture, and tag us on social media @greekappetite so we can admire your creations!

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!

Revithada – 5-Ingredient Chickpea Stew

Pelagia & Mary – Greek Appetite
Prep Time 5 minutes
Cook Time 2 hours
Soaking 1 day
Course Main Course
Cuisine greek
Servings 6 people


For the pot

  • 250 g dry chickpeas or 600 g boiled
  • 3 bay leaves

For the oven

  • 300 g of the water where chickpeas boiled
  • 150 g of olive oil
  • 1 large onion cut in thin slices
  • 1 tbsp cumin powder
  • black pepper


  • Soak the dry chickpeas in a bowl of water for 1 day.
  • Throw away the water they soaked in, rinse them and put them in a pot with the bay leaves and fresh water until it covers them.
  • Boil them until they are soft but not melted. If you (like us) make a larger quantity so you can use them in other recipes, boil them until the desired texture.
  • As soon as they are ready, put them ideally in a clay pot, or any other oven dish with the boiled water, bay leaves, oil, cumin, and onion and mix them.
  • Bake them at 180°C/356°F for 1 hour. During that time, mix them every 30 minutes so they are better mixed and don’t get burned. If you add salt, do it towards the end.
Keyword Chickpea Stew, gluten-free, onions

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