Revithada of Sifnos

The most famous dish of Sifnos, slow-cooked in a traditional clay pot called skepastaria, resembling a casserole. The chickpeas are soaked and then cooked for hours until only the olive oil remains, giving them a soft texture and rich flavor. The olive oil binds the ingredients into a thick, flavorful sauce, while the melted onion adds body and depth. It is served with a few drops of lemon, olives, and fresh bread.