"Revithada" are a national dish in Sifnos
450 g chickpeas soaked overnight and strained
2 large red onions, coarsely chopped
1 cup extra-virgin Greek olive oil
2 bay leaves
Salt - Pepper- Lemon juice
For the "glue"
1 cup all-purpose flour
2/3 cup water
Place the soaked chickpeas in a large ovenproof clay or earthenware pot with a lid. Add the onions, olive oil, bay leaves, salt, pepper and enough water to cover by 8 cm. Place the lid on top
For the "glue":
In a medium mixing bowl, combine the flour and water. Mix with a fork until a dough mass forms, then knead until smooth and no longer sticky. Let it rest for 20 minutes, covered with plastic wrap, in a clean, lightly floured bowl.Roll out the dough into a thick rope and pat it around the rim of the clay pot, pressing with your fingers to seal.
Place the chickpeas in a cold oven. Light the oven to 130˚C. Bake for 8 hours. Remove, break off the dough with a knife, open the lid, adjust seasoning with salt and pepper, add the lemon juice, mix well and serve.