Published: · Modified: by Makos
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Make any chickpea hater love chickpeas in 4 hours! This is how long this life-changing Revithada needs to bake in the oven. An out of the ordinary, but very easy and simple Greek chickpeas recipe that will rock your world.
Jump to:
- 😍 Why I love this recipe
- 📋 Ingredients
- 🥣 Variations
- 🔪 Instructions
- 👨🍳 Expert Tips
- 📖 Recipe
This Greek chickpeas recipe, originating from Sifnos, is my all-time favorite. Many call it a soup but it is actually more of stew in my opinion. The fact that it's vegan and very healthy makes it even better! But this is not the best part.
The best part is the flavor. Throwing all of the ingredients in a Dutch oven (a baking dish covered with foil will also work) and baking for a few hours results in melt-in-your-mouth baked chickpeas with a deep earthy, meaty taste with subtle smoky notes accentuated by the sweet caramelized onions that have been bathing in olive oil for all this time 😋 .
If you like recipes with chickpeas make sure to check thisGreek Chickpea Salad Recipe (Garbanzo Bean Salad) with a simple, Mediterranean-style, olive oil and lemon juice dressing. And if you love recipes with legumes, don't miss theseGreek baked giant beans (Gigantes Plaki) which are baked in a rich tomato sauce and this easy Mediterranean lentil soup recipe (fakes), a simple everyday meal.
Oh, and if you ended up here searching for crispy chickpeas to snack on, then this roasted chickpeas recipe with oven and air fryer directions is probably what you're looking for.
😍 Why I love this recipe
These are some of the reasons why this is one of my favorite Greek chickpearecipes:
✓ Easy: After soaking the chickpeas in water and treating them with a bit of baking soda, all you have to do is throw all of the ingredients in a Dutch oven and bake (another deep baking dish will do).
✓ Simple: You just need 7 simple ingredients to make it and you probably have most of them in your kitchen already.
✓ Healthy: This wholesome chickpea recipe is full of plant-based protein, lots of fiber, complex carbohydrates and healthy fat!
✓This dish is suitable for anyone who follows a vegetarian, vegan, gluten-free or dairy-free diet.
📋 Ingredients
To make this simple Greek chickpeas recipe (Revithada) you'll need the following simple ingredients:
Olive oil: Extra virgin olive oil is highly recommended.
Onions: Red onions are ideal but you can also use white or yellow onions.
Black pepper: Freshly grated black pepper is recommended fro the best taste.
Sage: I've read somewhere that ancient Greeks used sage to flavor their chickpeas and I couldn't agree more. However, sage is optional, so don't stress if you don't have it. Many times I also make this recipe without it.
Baking soda:This is a must for every recipe using dried chickpeas, because it tenderizes them and helps them soften during cooking (keep in mind that you only treat the chickpeas for 20 minutes with the baking soda and then you rinse it off. More about this in the instructions section).
🥣 Variations
Here are some variations for this delicious recipe:
Though the classic recipe from Sifnos requires only chickpeas, olive oil, salt and pepper, onions (a lot) and water sometimes, one chopped or sliced tomato can be added. Alternatively, you can also add 1 cup of tomato sauce.
Vegetables: When I want to add more vegetables in my diet, I add 1 grated carrot and one chopped red bell pepper. A clove of garlic will also pair well.
Spices and fresh herbs: Other spices and herbs such as paprika, cumin, chili, oregano, parsley or za atar will work well. You can also add a tablespoon of ras el hanout mixture for a middle easter twist (you can find my homemade ras el hanout in this in this easy Moroccan chickpea stew).
🔪 Instructions
Follow this easy step-by-step guide to make the perfect Greek Revithada every time:
Step 1. From the previous day or 8 hours before: transfer the dried chickpeas to a large bowl (image 1) and add enough water so that the water is more than double the height of the chickpeas. Let them soak for 8-20 hours, then rinse and drain (image 2).
Step 2. Add the baking soda to the chickpeas (image 3) and mix very well. Let them rest for 20 minutes, and then rinse them very well under running water.
Step 3. Transfer the chickpeas to a Dutch oven or baking dish (image 4). Add the salt, the black pepper, the sage, and the olive oil. Then add enough water so that it coats the chickpeas by 0.75 inches (2 cm) and stir well with a spoon (image 5). The olive oil will rise to the surface.
Step 4: Add the onions and gently stir to combine with the olive oil (image 6). Don't mix them with the chickpeas, you want the onions to stay on the surface. Then, bake for at least 3.5 hours, even better for 4.
This is how the finished dish will look, you can gently toss the chickpeas (carefuly, they will be very soft) or serve as is:
👨🍳 Expert Tips
✤ Soak the dried chickpeas in plenty of water for at least 8 hours.
✤ Always treat dried chickpeas (after soaking) with baking soda. It helps them become melt-in-mouth tender.
✤ Don't mix the onions with the chickpeas, but let them float on the surface. They'll caramelize and their flavor will be unbelievable.
✤ If you don't have a Dutch oven, any other baking dish covered with foil or with an oven-safe lid will do. If you use foil, some steam will escape, so check the chickpeas after 2 hours and add a bit of water if needed.
💭 FAQs
What is the traditional baking dish for Revithada?
In Sifnos and other parts of Greece, instead of a Dutch oven people use clay pots suitable for regular and wood-fired ovens. This is a video showing a traditional Greek clay pot (gastra) used for baking foods like Revithada.
What is the Greek name for chickpeas?
Chickpeas (or garbanzo beans) are called "revithia" in Greece. That's where the name Revithada comes from, which basically means "chickpea soup".
Is Revithada healthy?
According to Health.com chickpeas have many health benefits. They're high in fiber, protein, and healthy fats and have a low glycemic index (GI). That's why they support gut health, help you maintain healthy body weight and can help you manage cholesterol and blood sugar levels.
Chickpeas are one of the most widely consumed pulses in the world, especially in the Mediterranean region and in Greek islands like Sifnos and Ikaria (Ikaria being part of the blue zones, regions in the world where people are healthier and live longer than average).
🍳 Food pairing:
Are you wondering what can you serve these Greek chickpeas with?
They only need some fresh bread and a salad on the side and maybe some Kalamata olives and a bit of feta cheese. This Mediterranean chopped salad with pearl couscous and feta is a great choice, as is this Greek Dakos salad from Crete. If you prefer leafy greens, then you'll love this easy tossed green salad with nuts and fruit.
Baked chickpeas are also great as a side dish next to meat dishes such as grilled chicken and lamb.
Similar recipes:
- Falafel recipe (all the secrets)
- Easy Greek Spinach Pie (Traditional Spanakopita)
- Homemade hummus recipe
If you tried thisGreek chickpeas recipe (Revithada) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📖 Recipe
Simple Greek Chickpeas Recipe (Oven Revithada)
Makos
Make any chickpea hater love chickpeas in 4 hours. This is how long this life-changing Revithada needs to bake in the oven. An out of the ordinary, but very easy and simple Greek chickpeas recipe that will rock your world.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 25 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 598 kcal
Equipment
1 Dutch oven 4.2Qt (4 L) or similar
Ingredients
- 17.6 ounces (500 g) dried chickpeas
- 1 tablespoon baking soda
- 1 teaspoon fine salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon sage leaves (optional, fresh or dried)
- ¼ cup (54 g) extra virgin olive oil
- Water enough to cover the chickpeas by 0.75 inches (2 cm)
- 2 medium onions (chopped or sliced.)
Instructions
From the previous day or 8 hours before: transfer the dried chickpeas to a large bowl and add enough water so that the water is more than double the height of the chickpeas. Let them soak for 8-20 hours.
Rinse the chickpeas very well and drain. Add the baking soda and mix very well. Let them rest for 20 minutes, then rinse them again very well under running water.
Transfer the chickpeas to a Dutch oven or similar baking dish. Add the salt, the black pepper, the sage, and the olive oil. Then add enough water so that it coats the chickpeas by 0.75 inches (2 cm) and stir well with a spoon. The olive oil will rise to the surface.
Add the onions and gently stir to combine with the olive oil. Don't mix them with the chickpeas, you want the onions to stay on the surface. Cover with the lid and bake at 370°F (190°C) for 3.5 - 4 hours (no need to preheat your oven).
Serve with bread or barley rusks and olives.
Notes
- This dish will be ready in 3.5 hours but the taste is even better if you let it in the oven for 30-60 minutes more.
- If you don’t have a Dutch oven you can use any other baking dish with an oven-safe lid. Otherwise, wrap the dish firmly with foil and after 2 hours check to see if it needs some extra water.
- Canned chickpeas: I don't suggest using canned chickpeas because most of the times their taste is bad and they're also already cooked. If you can't find the dried kind and you want to make this recipe with canned, I'd suggest rinsing and draining them very well and then baking them with just half a cup of water and the rest of the ingredients for 1 hour (no soaking or treating with baking soda needed). After the 1 hour uncover and broil for 5 minutes or until the onions on the surface are browned and caramelized. However, I haven't tested it this way so I can't say for sure how it will turn out.
Nutrition
Calories: 598kcalCarbohydrates: 81gProtein: 25gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 1435mgPotassium: 1182mgFiber: 23gSugar: 16gVitamin A: 86IUVitamin C: 9mgCalcium: 155mgIron: 8mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Akhila@Pepper Delight
Sounds interesting...cozy and comfort food!
Reply
Makos
Thank you vey much my friend!
Reply
Safranit
Would this work equally well in a crockpot?
Reply
Makos
I haven't tried it this way, but I believe it will work if you set your crockpot at the highest temperature. You may have to cook them a little bit longer though, since the temperature of the crockpot is lower than the oven's... Please let me know if you try it!
Reply
Felix
I think so ... even better and add more garlic and diced tomatoes
Reply
Makos
Hi Felix,
you can certainly customize this according to your preference 🙂Reply
Kay
Oh my goodness. I think I've found my new favourite thing! *Runs to supermarket to buy ingredients*
This sounds so so good, I love a recipe you can shove in the oven and forget about, and it sounds so simple! Plus... chickpeas are life. Thank youuuu!Reply
Makos
Hahaha!
Thanks Kay!!!Reply
Kelly Lauren
can you add garlic?
Reply
Makos
Hi Kelly,
Yes you can! Probably 2 cloves are enough, but that depends on your taste 🙂Reply
Bob Wait
From the photographs, it appears that there are whole sage leaves in the stew but whole sage does not measure well with a tablespoon. How much sage you can fit into a tablespoon would depend on how finely the sage is chopped. Do you have any weight equivalents or, in the case of sage, how many fresh leaves should be added to the stew? Sage is pretty powerful and it would be easy to add too much.
Reply
Makos
Hi Bob, yes there are whole dried sage leaves. I lightly pack a tablespoon and it's about 2-3 grams or 8-10 leaves. If you don't like them you can omit them or replace them with paprika
Reply
Bob Wait
thank you for your elaboration: 2 to 3 grams or 8 to 10 sage leaves. It's my intention to try as many variations as I can. Thank you for your web page; I plan to explore it more. A few months ago I could find chickpeas just about anywhere and in ample amounts but now the shelves are rather cleared of chickpeas and red lentils in particular but most bean varieties are rare. I hope people don't throw them out when there usual foods become more available when the pandemic abates.
Reply
Makos
I hope the same, I hate wasting food! Maybe that's a nice opportunity for people to find out more ways to incorporate legumes in their diet 🙂
Reply
Castiel
I made this once and it was DIVINE and crunchy and wonderful. And fabulous too, all the words. Good job man. 5 stars.Reply
Makos
Thanks for the feedback, it means a lot!
Reply
Kit
What’s the purpose of resting the chickpeas in baking soda? I’ve never heard of that being done before.
Reply
Makos
Hi Kit,
They cook faster and become much more softer. It's a common Mediterranean practiceReply
Bob Wait
Cook’s Illustrated often comments on the use of baking soda to assist in the breakdown of cell walls in beans, corn (for polenta) and potatoes. I don’t know the biochemistry but baking soda weakens the pectin structure of these foods to soften them faster then just using hot water. But it doesn’t take much — a teaspoon or less for 5 or 6 cups of water and I’ve seen a recipe for chickpeas calling for a half cup of baking soda for a pound of chickpeas which seems excessive. There are some reports that baking soda will destroy some B vitamins.
Reply
Makos
In my family we don't add the baking soda in the soaking water, but 20-30 before we cook the chickpeas. That seems to work better for us since the chickpeas become very soft. The part about the B vitamins is probably true, but I guess that a big amount of vit.B inside the legumes stay intact 🙂
Reply
Kit
Thank you, Makos and Bob, for the information on the baking soda. I made these for my lunch today and they were wonderful. I really like the combination of flavors with the sage, onions, and chickpeas.Reply
Lisa
I had this when I was on Serifos, Greece many years ago. They made it like this but with lemon added to it and no red pepper. I’m making it exactly like your recipe to try this version. Thank you so much for the recipe.Reply
Makos
Hi Lisa,
Thanks for trying this, hope you like it!Reply
Helen
These were so tasty and I don’t usually enjoy chickpeas the onions were the key i think as well as the reckoning of canned beans. Thank you spool much for the recipe xxReply
Makos
I'm very happy to hear that! Thanks for the feedback!
Reply
Cori
I’ve eaten this dish in Greece and it was incredible. I have made it using a different recipe that uses fresh rosemary instead of sage and it is amazing – but in that recipe you have to caramelize the onions separately in a different pan and stirring all those onions takes forever so I am curious to see if this cooking style works because I will make this much more often if it does.
Reply
Makos
It does! The onions caramelize from the long baking time, you don't have to cook them before. Also, you can use whatever herb you want instead of sage or even leave them plain!
Reply
Jasmin
Hi! And suggestions for doing this in an instant pot?
Reply
Makos
Hi Jasmin, the magic of this recipe is the flavor the chickpeas get when baked. My mom makes them in an instant pot, but they're the same as boiled. Unfortunately I don't have a recipe, but I can ask her if you want
Reply
johanna
How to cut those onions? In rings? In little cubes or halve rings?
Reply
Makos
Hi Johanna, it doesn't really matter. I usually cut them in halve rings though 🙂
Reply
johanna
🙂 thanks! Looking forward making it!
Reply
Dimitrios Drimonis
So good! So easy! Thanks for another great recipe.Reply
Makos
Hi Dimitrios, thank you so much! I'm very happy you liked it, especially because this is one of my most favorite recipes!
Reply
Michelle
Just brought this out of the oven. Divine! Absolutely worth making the time for this easy, delectable recipe. I used 1 tsp dried oregano and 2 bay leaves in place of the sage. The baking soda is genius!
Reply
Makos
Hi Michelle, I’m so happy you liked it! Thanks for taking the time to share your feedback 😊
Reply
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