DISH RESEARCH · Dish
Revithada
Also known as: Ρεβιθάδα
Sifnos chickpea and onion soup slow-cooked with olive oil, bay leaf and lemon.
About Revithada
Revithada is the slow-cooked chickpea soup of Sifnos in the Cyclades. This profile follows Visit Greece’s clay-pot version with bay leaf and a fresh lemon finish.
Chickpeas give the soup an earthy, nutty body while onion melts into gentle sweetness. Olive oil rounds the broth, bay leaf adds woodland aroma and lemon brightens the finish.
The soup is pale gold and rustic, with very tender whole chickpeas in a lightly thickened broth. Soft onion almost disappears into the liquid, which remains glossy from olive oil.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Revithada
Sifnos Clay-Pot Revithada.
- ChickpeasEarthy legume base
- OnionsSweet savoury aromatic
- Olive oilRichness and body
- SaltSeasoning
- PepperPeppery seasoning
- LemonFresh acidic finish
- Bay leafWoodsy aroma
- WaterSoup liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chickpeas:
- Onions:
- Olive oil:
- Salt:
- Pepper: . The source does not state pepper colour; it maps to the established black-pepper route without a cultivar claim
- Lemon:
- Bay leaf:
- Water: . Water is specified in the method as the liquid covering the chickpeas
Origins & food traditions
Greece's national tourism organisation supplies the complete Sifnos chickpea-soup recipe selected here. Its Aegean-cuisine guide independently identifies Revithada as Sifnos's most famous dish and documents the sealed earthenware pot and long slow cooking tradition.
Countries
- Greece
- GreeceCatalogue link pending review
Cuisines & regions
- Greek Cuisine
- Sifnos Cuisine
- Cycladic Cuisine
- Greek Home CookingCatalogue link pending review