{"id":4445,"date":"2026-08-04T09:54:58","date_gmt":"2026-08-04T09:54:58","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/revithada-de-sifnos\/"},"modified":"2026-08-04T09:54:58","modified_gmt":"2026-08-04T09:54:58","slug":"revithada-de-sifnos","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/revithada-de-sifnos\/","title":{"rendered":"Revithada de Sifnos"},"content":{"rendered":"\n<style>\n#recipe-fr-gr-revithada-de-sifnos{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe 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details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-fr-gr-revithada-de-sifnos\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-gr-revithada-de-sifnos\" aria-describedby=\"recipe-summary-fr-gr-revithada-de-sifnos\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Pois chiches fondants et sauce courte apr\u00e8s une longue cuisson couverte<\/p><h2 class=\"tsh-title\" id=\"recipe-title-fr-gr-revithada-de-sifnos\"><span class=\"tsh-title-main\"><b>Revithada<\/b> de pois chiches \u00e0 la mode de Sifnos,<\/span><span class=\"tsh-title-accent\">cuite lentement avec oignon, laurier, huile d\u2019olive et citron<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-fr-gr-revithada-de-sifnos\">Des pois chiches secs trempent toute une nuit puis cuisent cinq heures au four avec oignons, laurier et huile d\u2019olive. Le citron n\u2019est ajout\u00e9 qu\u2019apr\u00e8s cuisson, lorsque le jus est devenu une sauce brillante et que les grains s\u2019\u00e9crasent sans r\u00e9sistance.<\/p><ul class=\"tsh-tags\" aria-label=\"Classification de la recette\"><li>Plat mijot\u00e9 v\u00e9g\u00e9tal<\/li><li>Cuisine grecque<\/li><li>Cuisson lente au four<\/li><li>Interm\u00e9diaire<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Revithada-\u2014-Slow-Baked-Greek-Chickpea-Stew-1.webp\" alt=\"Vue large d\u2019une revithada dor\u00e9e dans une cocotte rustique, avec pois chiches, oignons confits, laurier et citron\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Apr\u00e8s la cuisson lente, les pois chiches restent entiers mais s\u2019\u00e9crasent facilement dans une sauce courte et brillante.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e9, temps et estimation nutritionnelle\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>5 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Temps passif<\/dt><dd>12 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>17 h 25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Par portion<\/dt><dd>\u2248 510 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide dans la recette\"><a href=\"#presentation-fr-gr-revithada-de-sifnos\">Pr\u00e9sentation<\/a><a href=\"#planification-fr-gr-revithada-de-sifnos\">Planification<\/a><a href=\"#ingredients-fr-gr-revithada-de-sifnos\">Ingr\u00e9dients<\/a><a href=\"#preparation-fr-gr-revithada-de-sifnos\">Pr\u00e9paration<\/a><a href=\"#reperes-fr-gr-revithada-de-sifnos\">Points de contr\u00f4le<\/a><a href=\"#conseils-pratiques-fr-gr-revithada-de-sifnos\">Conseils pratiques<\/a><a href=\"#questions-fr-gr-revithada-de-sifnos\">Questions fr\u00e9quentes<\/a><a href=\"#nutrition-fr-gr-revithada-de-sifnos\">Nutrition<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"presentation-fr-gr-revithada-de-sifnos\" aria-labelledby=\"presentation-fr-gr-revithada-de-sifnos-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contexte, texture et technique<\/p><h3 id=\"presentation-fr-gr-revithada-de-sifnos-title\">Comprendre cette version de la recette<\/h3><p class=\"tsh-head-copy\">Les choix de produits, les transformations et les rep\u00e8res qui d\u00e9terminent le r\u00e9sultat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La revithada de Sifnos repose sur une liste courte et un temps long. Des pois chiches secs, beaucoup d\u2019oignon, de l\u2019huile d\u2019olive et quelques feuilles de laurier cuisent ensemble jusqu\u2019\u00e0 ce que l\u2019amidon des l\u00e9gumineuses et la douceur des oignons forment une sauce. Cette version ne cherche pas une soupe abondante. Le bol final contient des grains entiers mais tr\u00e8s tendres, entour\u00e9s d\u2019un jus \u00e9pais et brillant. Le citron est ajout\u00e9 \u00e0 la fin afin de garder une acidit\u00e9 vive sans ralentir l\u2019attendrissement pendant la cuisson.<\/p><p>Le trempage de 10 \u00e0 12 heures hydrate les pois chiches jusque dans leur centre. Le sel du trempage est ensuite rinc\u00e9; il n\u2019est pas compt\u00e9 comme l\u2019assaisonnement final. Une cocotte de quatre litres offre assez d\u2019espace pour que les grains gonflent sous deux centim\u00e8tres d\u2019eau chaude. Les oignons sont r\u00e9partis dessous et dessus, ce qui les prot\u00e8ge d\u2019un dess\u00e8chement pr\u00e9coce. Une petite quantit\u00e9 de farine aide la sauce \u00e0 se lier pendant la longue cuisson.<\/p><\/div><div class=\"tsh-prose\"><p>La cocotte reste couverte presque tout le temps. \u00c0 150 \u00b0C, l\u2019eau frissonne doucement sans faire \u00e9clater brutalement les grains. Ouvrir trop souvent ferait chuter la temp\u00e9rature et \u00e9vaporerait le liquide. Un seul contr\u00f4le apr\u00e8s trois heures suffit: de l\u2019eau chaude n\u2019est ajout\u00e9e que si la surface est s\u00e8che alors que les pois chiches restent fermes. Les trente derni\u00e8res minutes sans couvercle concentrent le jus et donnent un l\u00e9ger gla\u00e7age d\u2019huile d\u2019olive.<\/p><p>Apr\u00e8s cinq heures, les feuilles de laurier sont retir\u00e9es et le citron est incorpor\u00e9. Vingt minutes de repos couvert \u00e9paississent encore la sauce. La revithada peut \u00eatre pr\u00e9par\u00e9e la veille; sa texture devient souvent plus homog\u00e8ne apr\u00e8s refroidissement. Elle se r\u00e9chauffe doucement avec un peu d\u2019eau, jusqu\u2019\u00e0 \u00eatre fumante au centre. La farine de riz peut remplacer la farine de bl\u00e9 \u00e0 quantit\u00e9 \u00e9gale pour une version sans gluten.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Points cl\u00e9s de r\u00e9ussite\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Trempage complet<\/h4><p>Un grain hydrat\u00e9 pendant 10\u201312 heures cuit plus r\u00e9guli\u00e8rement jusqu\u2019au centre.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Cocotte rarement ouverte<\/h4><p>La vapeur et la chaleur stable sont n\u00e9cessaires pendant les 4 h 30 de cuisson couverte.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Citron \u00e0 la fin<\/h4><p>L\u2019acidit\u00e9 reste fra\u00eeche et n\u2019interf\u00e8re pas avec l\u2019attendrissement des pois chiches.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"planification-fr-gr-revithada-de-sifnos\" aria-labelledby=\"planification-fr-gr-revithada-de-sifnos-title\"><div class=\"tsh-plan-head\"><p class=\"tsh-kicker\">Planification<\/p><h4 id=\"planification-fr-gr-revithada-de-sifnos-title\">Organiser la pr\u00e9paration<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">La veille au soir<\/span><strong>Mettre les pois chiches \u00e0 tremper<\/strong><p>Pr\u00e9voir 10\u201312 heures dans une grande quantit\u00e9 d\u2019eau l\u00e9g\u00e8rement sal\u00e9e.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Environ 5 h 30 avant le repas<\/span><strong>Assembler et enfourner<\/strong><p>La cocotte cuit presque enti\u00e8rement couverte \u00e0 150 \u00b0C.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Derni\u00e8res 20 minutes<\/span><strong>Ajouter le citron et laisser reposer<\/strong><p>La sauce se resserre autour des grains hors du four.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-gr-revithada-de-sifnos\" aria-labelledby=\"ingredients-fr-gr-revithada-de-sifnos-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Composants pr\u00e9cis\u00e9ment dos\u00e9s<\/p><h3 id=\"ingredients-fr-gr-revithada-de-sifnos-title\">Ingr\u00e9dients pour 6 portions<\/h3><p class=\"tsh-head-copy\">Quantit\u00e9s, \u00e9tat de pr\u00e9paration et indications qui influencent la texture ou la s\u00e9curit\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"groupe-ingredients-1-fr-gr-revithada-de-sifnos\"><h4 id=\"groupe-ingredients-1-fr-gr-revithada-de-sifnos\">Pour la cuisson des pois chiches<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>de pois chiches secs<\/span><\/li><li><span class=\"tsh-amount\">500 g<\/span><span>d\u2019oignons jaunes finement \u00e9minc\u00e9s<\/span><\/li><li><span class=\"tsh-amount\">120 ml<\/span><span>d\u2019huile d\u2019olive vierge extra<\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>de farine de bl\u00e9<\/span><\/li><li><span class=\"tsh-amount\">3<\/span><span>feuilles de laurier<\/span><\/li><li><span class=\"tsh-amount\">1,2 litre<\/span><span>d\u2019eau chaude, plus si n\u00e9cessaire<\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>de sel fin, plus le sel du trempage<\/span><\/li><li><span class=\"tsh-amount\">1 c. \u00e0 caf\u00e9<\/span><span>de poivre noir fra\u00eechement moulu<\/span><\/li><li><span class=\"tsh-amount\">60 ml<\/span><span>de jus de citron frais<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> Contient du gluten par la farine de bl\u00e9. La farine de riz peut la remplacer en quantit\u00e9 identique pour une version sans gluten.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> Cocotte couverte de 4 litres, grand saladier de trempage, passoire et pichet gradu\u00e9.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-fr-gr-revithada-de-sifnos\" aria-labelledby=\"preparation-fr-gr-revithada-de-sifnos-title\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 5 actions dans l\u2019ordre<\/p><h3 id=\"preparation-fr-gr-revithada-de-sifnos-title\">M\u00e9thode de pr\u00e9paration<\/h3><p class=\"tsh-head-copy\">Temps, temp\u00e9ratures et signes de cuisson restent attach\u00e9s \u00e0 l\u2019action concern\u00e9e.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"etape-1-fr-gr-revithada-de-sifnos\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"etape-1-fr-gr-revithada-de-sifnos\">Faire tremper les pois chiches<\/h4><span class=\"tsh-stage-time\">12 heures<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-fr-gr-revithada-de-sifnos\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Tremper toute une nuit<\/h4><p>Couvrir les pois chiches d\u2019au moins quatre fois leur volume d\u2019eau fra\u00eeche et ajouter 6 g de sel. Laisser 10 \u00e0 12 heures, puis \u00e9goutter et rincer soigneusement.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etape-2-fr-gr-revithada-de-sifnos\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"etape-2-fr-gr-revithada-de-sifnos\">Assembler et cuire lentement<\/h4><span class=\"tsh-stage-time\">5 heures<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-fr-gr-revithada-de-sifnos\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Monter la cocotte<\/h4><p>Chauffer le four \u00e0 150 \u00b0C. R\u00e9partir la moiti\u00e9 des oignons dans une cocotte couverte de 4 litres, ajouter les pois chiches, le reste des oignons, le laurier, 90 ml d\u2019huile, la farine, le poivre et 6 g de sel. Verser assez d\u2019eau chaude pour d\u00e9passer les grains d\u2019environ 2 cm, puis remuer une fois.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-03-fr-gr-revithada-de-sifnos\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Cuire jusqu\u2019\u00e0 une texture cr\u00e9meuse<\/h4><p>Couvrir herm\u00e9tiquement et enfourner 4 h 30. V\u00e9rifier une seule fois apr\u00e8s 3 heures; ajouter un peu d\u2019eau chaude uniquement si la surface est s\u00e8che et les pois chiches encore fermes.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-fr-gr-revithada-de-sifnos\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>D\u00e9couvrir pour glacer l\u00e9g\u00e8rement<\/h4><p>Retirer le couvercle, verser les 30 ml d\u2019huile restants et poursuivre la cuisson 30 minutes.<\/p><span class=\"tsh-cue\">Les pois chiches s\u2019\u00e9crasent facilement entre deux doigts et le liquide est devenu une sauce brillante.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etape-3-fr-gr-revithada-de-sifnos\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">3<\/span><h4 id=\"etape-3-fr-gr-revithada-de-sifnos\">Assaisonner et laisser se poser<\/h4><span class=\"tsh-stage-time\">20 minutes<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-05-fr-gr-revithada-de-sifnos\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Ajouter le citron apr\u00e8s cuisson<\/h4><p>Retirer les feuilles de laurier, incorporer le jus de citron et rectifier le sel. Couvrir de nouveau et laisser reposer 20 minutes avant de servir afin que la sauce \u00e9paississe autour des pois chiches.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"reperes-fr-gr-revithada-de-sifnos\" aria-labelledby=\"reperes-fr-gr-revithada-de-sifnos-title\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Rep\u00e8res mesurables et visibles<\/p><h3 id=\"reperes-fr-gr-revithada-de-sifnos-title\">Points de contr\u00f4le et d\u00e9pannage<\/h3><p class=\"tsh-head-copy\">La temp\u00e9rature, la texture et l\u2019aspect donnent des indications plus fiables que le temps seul.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Trempage<\/p><strong>10\u201312 h<\/strong><p>Les pois chiches sont gonfl\u00e9s de fa\u00e7on uniforme avant rin\u00e7age.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cuisson couverte<\/p><strong>4 h 30 \u00e0 150 \u00b0C<\/strong><p>La cocotte reste herm\u00e9tique et n\u2019est v\u00e9rifi\u00e9e qu\u2019une fois.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Texture finale<\/p><strong>Grains \u00e9crasables<\/strong><p>La sauce est brillante et il reste peu d\u2019eau libre.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Probl\u00e8mes courants et corrections utiles<\/caption><thead><tr><th scope=\"col\">Probl\u00e8me<\/th><th scope=\"col\">Cause probable<\/th><th scope=\"col\">Correction<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Probl\u00e8me\">Pois chiches encore fermes<\/td><td data-label=\"Cause probable\">Trempage trop court, grains anciens ou manque d\u2019eau en cuisson.<\/td><td data-label=\"Correction\">Prolonger la cuisson couverte avec un peu d\u2019eau chaude.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Sauce trop liquide<\/td><td data-label=\"Cause probable\">La cocotte contenait trop d\u2019eau ou n\u2019a pas assez cuit d\u00e9couverte.<\/td><td data-label=\"Correction\">Poursuivre sans couvercle par tranches de 10 minutes.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Go\u00fbt de citron plat<\/td><td data-label=\"Cause probable\">Le jus a \u00e9t\u00e9 cuit pendant plusieurs heures.<\/td><td data-label=\"Correction\">L\u2019ajouter uniquement apr\u00e8s avoir retir\u00e9 la cocotte du four.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"conseils-pratiques-fr-gr-revithada-de-sifnos\" aria-labelledby=\"conseils-pratiques-fr-gr-revithada-de-sifnos-title\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Apr\u00e8s la pr\u00e9paration principale<\/p><h3 id=\"conseils-pratiques-fr-gr-revithada-de-sifnos-title\">Service, conservation et adaptations<\/h3><p class=\"tsh-head-copy\">Chaque conseil tient compte de la texture et de la m\u00e9thode propres \u00e0 ce plat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Service<\/h4><p>Servir chaud ou ti\u00e8de avec du pain, des olives et quelques herbes fra\u00eeches. Le plat se suffit aussi \u00e0 lui-m\u00eame.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservation<\/h4><p>Refroidir rapidement, couvrir et r\u00e9frig\u00e9rer jusqu\u2019\u00e0 4 jours. La sauce \u00e9paissit nettement au froid.<\/p><\/section><section class=\"tsh-practical-card\"><h4>R\u00e9chauffage et adaptation<\/h4><p>Ajouter un peu d\u2019eau, couvrir et r\u00e9chauffer jusqu\u2019\u00e0 ce que l\u2019ensemble soit fumant. La farine de riz remplace la farine de bl\u00e9 \u00e0 poids \u00e9gal.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"questions-fr-gr-revithada-de-sifnos\" aria-labelledby=\"questions-fr-gr-revithada-de-sifnos-title\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Questions pratiques<\/p><h3 id=\"questions-fr-gr-revithada-de-sifnos-title\">Questions fr\u00e9quentes sur Revithada<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-fr-gr-revithada-de-sifnos\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Peut-on utiliser des pois chiches en bo\u00eete ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ils ne supporteraient pas cinq heures de cuisson et donneraient une autre texture. Cette version est construite pour des pois chiches secs tremp\u00e9s.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-fr-gr-revithada-de-sifnos\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Pourquoi ne pas mettre le citron d\u00e8s le d\u00e9part ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>L\u2019ajout final garde une acidit\u00e9 nette et laisse les pois chiches s\u2019attendrir dans un milieu moins acide.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-gr-revithada-de-sifnos\" aria-labelledby=\"nutrition-fr-gr-revithada-de-sifnos-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Valeurs approximatives par portion<\/p><h3 id=\"nutrition-fr-gr-revithada-de-sifnos-title\">Estimation nutritionnelle<\/h3><p class=\"tsh-head-copy\">Calcul\u00e9e \u00e0 partir de la liste compl\u00e8te des ingr\u00e9dients et divis\u00e9e selon le rendement indiqu\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 510 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 24 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 540 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion :<\/strong> 1 bol (environ 380 g). Estimation fond\u00e9e sur des valeurs de r\u00e9f\u00e9rence; marques, pertes, absorption et d\u00e9coupe peuvent modifier le r\u00e9sultat.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat final<\/p><p class=\"tsh-close-quote\">Des pois chiches entiers mais cr\u00e9meux, pris dans une sauce d\u2019oignon, d\u2019huile d\u2019olive et de citron.<\/p><p class=\"tsh-close-copy\">La revithada r\u00e9compense une chaleur basse, une cocotte ferm\u00e9e et un repos final plut\u00f4t qu\u2019une multiplication des ingr\u00e9dients.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-gr-revithada-de-sifnos\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Revithada de pois chiches \u00e0 la mode de Sifnos, cuite lentement avec oignon, laurier, huile d\u2019olive et citron\",\n  \"description\": \"Des pois chiches secs trempent toute une nuit puis cuisent cinq heures au four avec oignons, laurier et huile d\u2019olive. 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