Recipe2′
Revithada (Chickpea Stew) with Sausage
The Cyclades at the base and the Alps at the summit
Revithada with chömi-landjäger, next to the glossary of the Sifnos dialect.
The Cyclades at the base and the Alps at the summit
Revithada with chömi-landjäger, next to the glossary of the Sifnos dialect.
In recent years, I’ve been trying to spend every August in the Cyclades. Whenever I’m on an island, I like to try anything new I can, especially if it’s a local recipe. That’s how I discovered revithada in Sifnos in 2023, a dish I admit I hadn’t heard of until then.
I suppose that as the years go by, people gain wisdom, but in my case, I’d say I’ve started to love legumes more.
Chickpea stew is also made on other islands in the Cyclades, and is traditionally cooked in clay pots in a wood-fired oven. The homemade alternative to a wood-fired oven is, of course, a conventional oven, and that’s where we’ll bake our chickpeas for this recipe. Variations of the recipe also include sausages, and wanting to try something from Switzerland, I found a sausage that I think works well with it. Chömi-Landjäger is one of the most traditional sausages on the go you can try in Switzerland, especially if you enjoy hiking. This particular one comes from the canton of Lucerne, Entlebuch specifically, which was recognized by UNESCO in 2001 as a biosphere reserve. Sautéing it briefly will give the chickpea stew a special flavor.
A traditional Swiss dried sausage, made with a mixture of pork and beef from the Entlebuch region, recognized by UNESCO as a biosphere reserve. Ready to eat, vacuum-packed in pairs. Certified with the Echt Entlebuch regional mark.
TipPrep and cook time were measured at the original serving size — treat them as a starting point once you scale servings up or down.
Beef · Pork · Legumes · Main course · Stew · Slow-cooked
TipCheck off what you already have before you go shopping.
TipCheck off each step as you go and follow the recipe without losing your place.
Soak the chickpeas in water the night before.
Rinse the chickpeas well before cooking.
TipRinse well to remove any residue from soaking.
Preheat the oven to 150°C on the convection setting.
Place the chickpeas in a casserole together with the sliced onion, salt, olive oil and bay leaves. Add just enough water to cover.
Stir with a spoon, close the lid and bake in the oven for 4 hours.
TipAt the two-hour mark, open the oven and check whether the casserole needs more water.
Remove from the oven and set it aside.
Put a pan on high heat and cut the sausage into small pieces.
When the pan is very hot, add the sausage and sauté until lightly golden.
Serving suggestion:Serve the chickpeas on a plate together with the sausage and finish with a squeeze of lemon.