Revithada Sifnou
Ρεβιθάδα Σίφνου·(reh-vee-THA-tha SEEF-noo)
Nistisima (The Fasting Table & Everyday Vegan)
On the Cycladic island of Sifnos, grandmothers traditionally sealed clay pots of chickpeas, onions, and olive oil with dough, leaving them in the village bakery oven to slow-roast overnight. The secret for a Wednesday night in Ohio? That ancient clay pot was really just a primitive pressure cooker. By using a modern electric pressure cooker and mashing a handful of the cooked beans at the very end, you force the olive oil to emulsify with the starches, recreating that profoundly rich, honeyed Sunday morning stew in under an hour without sacrificing an ounce of its soul.
Before you start
Soak the chickpeas.
Place the dried chickpeas in a large bowl, cover with at least three inches of cold water, and stir in the baking soda. Leave them on the counter for 8 to 12 hours before cooking.
Rinse and slip the skins.
Drain the soaked chickpeas and rinse them thoroughly under cold water, rubbing them roughly between your hands to slip off and discard the translucent outer skins.
Ingredients
- dried chickpeas1 lb
- baking soda1 tsp
- yellow onions3 large
- extra virgin olive oil3/4 cup
- dried bay leaves2 large
- kosher salt1 tbsp
- black pepper1 tsp
- water5 cup
- lemons2 med
Method
- 01
Sauté the onions to kickstart their sweetness.
Set your electric pressure cooker to the sauté function. Add 1/4 cup of the olive oil and the chopped onions, cooking for 5 to 7 minutes until soft and translucent.
- 02
Set the stew to pressure cook.
Turn off the sauté function and add the rinsed chickpeas, the remaining 1/2 cup of olive oil, bay leaves, salt, pepper, and water. Secure the lid, seal the valve, and cook on high pressure for 45 minutes.
- 03
Depressurize the pot.
When the timer goes off, allow the pressure to release naturally for 15 minutes before manually venting any remaining steam.
- 04
Thicken the broth with the smash-and-stir technique.
Scoop out about 1/2 cup of the cooked chickpeas and broth, smash them into a paste with a fork, and stir the paste back into the pot. Watch the watery broth instantly transform into a thick, velvety stew.
- 05
Serve immediately with a heavy dose of fresh lemon.
Ladle the hot stew into wide bowls, serve with crusty bread to mop up the olive oil, and squeeze fresh lemon juice over the top to cut through the richness.
Notes
Never use canned chickpeas.
Canned beans will completely disintegrate under pressure and fail to absorb the olive oil properly. Dried beans are non-negotiable to achieve the right texture.
Resist the urge to add extra ingredients.
Do not add chicken broth, carrots, celery, or garlic. The authentic Sifniot magic relies entirely on how the humble onion and chickpea meld together in the olive oil.
From Cook Greek in America.