Revithia (Chickpea Soup) This is a traditional Sifnos dish - they make special clay pots for cooking it, and it can be found in almost any restaurant or home on a Sunday. For 4-6 serves you need 1/2 kilo of chickpeas, 1 large onion, 1 cup of olive oil, 1 tablespoon of baking soda, and salt and pepper. You want the chickpeas to be melt-in-your-mouth soft. If using dried chickpeas, soak them overnight, then strain into a bowl, mix with the baking soda and allow to stand for an hour before washing the soda off. (Alternatively, use tinned chickpeas!) Then put the chickpeas in a pot with lots of water, and boil. Remove the surface scum, add the onion, oil, salt and pepper, and continue to boil until soft. Serve without too much liquid, adding a squeeze of lemon and some dense, crusty bread. (You can also add cubed potato early in the boiling process.)