Revithada Sifnou (Sifnos Island Slow-Simmered Lemon, Rosemary & Olive Oil Chickpeas) – Authentic Greece Recipe
From the Cycladic island of Sifnos: chickpeas simmered with sweet onions and finished with bright lemon and olive oil.
- Country of Origin
- 🇬🇷 Greece (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Tender chickpeas, Caramelized sweet yellow onions, Crusty village bread, Fresh rosemary sprig, Bay leaf
Ingredients for Revithada Sifnou (Sifnos Island Slow-Simmered Lemon, Rosemary & Olive Oil Chickpeas) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender chickpeas, prepped into bite-sized pieces
- 1.5 cups caramelized sweet yellow onions, washed and trimmed
- 1 cup crusty village bread
- 1 medium onion and 3 cloves garlic, finely minced with fresh rosemary sprig
- 1.5 tbsp traditional Greece seasoning (bay leaf, generous lemon juice, extra virgin olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh rosemary sprig for 3–4 minutes until fragrant.
- Stir in bay leaf, generous lemon juice, extra virgin olive oil and toast for 45 seconds to release the essential oils of Greece's kitchen.
- Add tender chickpeas and caramelized sweet yellow onions, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in crusty village bread, adjust seasoning, and ladle steaming hot into deep bowls.