Nohutlu Pilav (Chickpea Rice Pilaf) vs Revithia sto Fourno: Baked Chickpeas from Sifnos

Both dishes lean on olive oil, chickpeas and onion, yet they land in very different places. The pilaf sautés onion gently in butter and olive oil, toasts soaked rice until it crackles, then steams it in vegetable broth, so cooked chickpeas are scattered through separate, fluffy grains with a buttery, peppery warmth. Revithia sto Fourno instead slow-bakes soaked dried chickpeas for hours with a generous pour of olive oil, onion and bay leaf, until they turn creamy and melting in a thick, stew-like sauce.