3 Alfa
Revithada — The Sifnos Chickpea Stew, Ready in 2 Minutes (300g)
Revithada — The Sifnos Chickpea Stew, Ready in 2 Minutes (300g)In stock
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Vegan
Product Description
Product Description
The chickpea stew that used to spend the night in the baker's oven, ready in two minutes
Revithada belongs to Sifnos. On Saturday evening, the chickpeas went into a clay pot with onion, olive oil, lemon, and bay, and the pot was carried to the village baker, who slid it into the wood oven as the last bread came out. It cooked overnight in the falling heat and was collected on Sunday, after church. 3 Alfa cooks it in Athens with thick chickpeas grown by the Group of Greek Producers, its own network of contracted Greek growers, and finishes it with extra virgin olive oil at 4.5%, celeriac, lemon, bay, and a little turmeric. It is steam-cooked and sealed in a protective atmosphere, which is why the pouch carries no preservatives and still keeps for months in a cupboard.
This is not hummus, and it is not a thick stew. The chickpeas stay whole and give way softly, and they sit in a light, golden broth rather than a sauce. The lemon arrives at the end, sharp against the olive oil, with bay and black pepper behind it and turmeric giving the broth its colour. Greeks eat it with bread and a final thread of oil, and they usually add more lemon at the table, because the broth is the point.
Chickpeas are the quiet workhorse of the Greek kitchen, and the label explains why. A single pouch carries around 15g of plant protein and around 11g of fibre, and the fat in it comes from olive oil rather than a refined seed oil. Salt sits at 0.62g per 100g, which is low for a ready dish. It is the meal that holds a weeknight together without asking anything of you except two minutes.
How to use it
- Ready in 2 minutes: open the pouch by about 3cm and heat it at 900W for two minutes, or empty it into a small pan with a tablespoon of water and warm it gently.
- As a full plate, with bread for the broth and a thread of olive oil poured over at the end.
- With extra lemon at the table, the way it is served on Sifnos.
- Loosened with a little hot water, for a soupier revithada.
- As a base to build on: fold in spinach, wild greens, or a spoon of chopped parsley.
Nutritional Components
Nutritional Components
The quiet workhorse of the Greek kitchen, in numbers.
Chickpeas are 45% of this pouch, and the rest is broth, not filler: celeriac, onion, lemon, bay, turmeric, and extra virgin olive oil. There is no refined seed oil in it and no preservative, and the salt stays low for a ready dish.
What the pouch actually gives you:
- Plant protein: 5.2g per 100g, around 15g in the full 300g pouch, from the chickpeas themselves.
- Source of fibre: 3.8g per 100g, around 11g in the full pouch. The EU daily reference intake for an adult is 25g.
- Extra virgin olive oil at 4.5%: the fat here is olive oil, not a refined vegetable oil, and the saturated fraction stays at 0.9g per 100g.
- Low in salt for a ready dish: 0.62g per 100g, with lemon juice and bay doing much of the seasoning work.
- No preservatives: the dish is steam-cooked and sealed in a protective atmosphere. That is what makes an 18-month shelf life possible without preservatives.
- Certified vegan: V-Label certified, with no animal ingredients at any stage.
Average values per 100g:
- Energy: 541 kJ / 130 kcal
- Fat: 5.9 g, of which saturates: 0.9 g
- Carbohydrate: 12 g, of which sugars: 1.3 g
- Fibre: 3.8 g
- Protein: 5.2 g
- Salt: 0.62 g
Ingredients: Thick chickpeas 45%, water, celeriac, extra virgin olive oil 4.5%, chickpea flour 1.05%, onion, salt, concentrated lemon juice, bay leaf, black pepper, turmeric. Contains celery. May contain cereals containing gluten.
The chickpeas are grown by the Group of Greek Producers, 3 Alfa's own network of contracted Greek growers, and the dish is cooked and sealed in Greece.
Useful Information
Useful Information
Storage guide: an overnight dish that lives in the cupboard.
This is a cooked dish that needs no refrigeration until you open it. The pouch is sealed in a protective atmosphere straight after steam cooking, which is what keeps the chickpeas stable for 18 months without a single preservative. Treat it as a pantry item, not as a chilled ready meal.
How to store it correctly:
- Before opening: a dry cupboard, away from direct light. No refrigeration is needed at any point before opening.
- Heating in the pouch: open the pouch by about 3cm first, then heat at 900W for two minutes. Never microwave it sealed.
- Heating in a pan: empty the contents into a small pan, add one tablespoon of water, and warm for two minutes over a low heat.
- After opening: this is a single portion and is meant to be finished. If anything is left, transfer it to a covered container and keep it in the fridge.
Freshness timeline:
- Unopened: 18 months from production. The date is printed on the pouch.
- Heated: serve straight away, with lemon and olive oil added at the table. Reheating a second time is not recommended.
- Opened and refrigerated: cover it and warm it gently the next day. The broth thickens slightly overnight, which is not a fault.
Product details:
- Format: sealed pouch, one portion, cooked and ready to warm
- Net weight: 300g
- Origin: Athens, Greece. Chickpeas grown by the Group of Greek Producers.
- Producer: 3 Alfa
- Certifications: V-Label certified vegan
- Allergens: contains celery (celeriac is an ingredient). May contain cereals containing gluten.
- Shelf life: 18 months
Why is the broth thin, and why is that correct
If you are expecting a thick stew, this will surprise you. Revithada is not meant to be thick. On Sifnos, the pot goes into the baker's cooling wood oven overnight, and what comes out is chickpeas sitting in a light, lemony broth that you eat with bread rather than a spoon of sauce. The chickpea flour in the recipe gives the broth just enough body to coat the bread, and no more. Thickening it further would make a different dish.
Sunday food from a small Cycladic island, made available on a weeknight.
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