Sifnos’ Revithada


  • ½  kg chickpeas
  • 2 medium onions
  • 1 cup olive oil
  • salt – pepper
  • 4 lit water



Place the chickpeas and a tablespoon of salt in 2 liters of water the night before cooking.

In the morning, strain and place the chickpeas into the ceramic roaster.

Add the onions (sliced or diced), olive oil, salt, pepper, and 2 liters of water.

Bake for 45 minutes at 250 C° and 5 hours at 175 C°.



Do not remove the lid and/or the roaster from the oven while baking. Remove ONLY when baking is complete. If the water has entirely evaporated when done, add only hot water and stir.

This roasting method is applicable to all foods when using ceramic roasters.