Greek Chickpea Stew
Greek Chickpea Stew
Gorge on a protein-rich and flavorsome meal by preparing this Greek chickpea stew recipe!
The dish packs the goodness of veggies and the pleasing aroma of dried/fresh herbs. The buttery soft chickpeas absorb all the flavors. The stew infuses the sweetness of onions along with the fragrant acidity of lemon juice.
Also known as Revithada, this is a popular preparation at Paros. Authentically, it is cooked in clay pots. For celebratory events and festivities, revithada is prepared in cauldrons to serve a large number of guests.
Fibrous chickpeas contain many vitamins and minerals that are advantageous to our body. It improves digestion, helps manage weight, and strengthens bones. Minerals like potassium and magnesium support good heart health, while the soluble fiber in chickpeas reduces cholesterol levels.
This Greek chickpea stew recipe is a comforting, filling meal suitable for lunch or dinner. It is a vegan-friendly, vegetarian, and gluten-free recipe. You may relish it as it is or serve it with pickled black olives and barley rusk.
450g dried chickpeas (soaked overnight for 6 hours)
2 garlic cloves (crushed)
3 onions (chopped)
1 bay leaf
1 Tbsp oregano
2 rosemary sprigs
Sea salt (to taste)
Black pepper (to taste)
1/4 cup extra virgin olive oil
1 lemon juice
Lemon wedges (for serving)
First, transfer the dried chickpeas to a mesh sieve, rinse it thoroughly under running tap water, and move it into a large bowl. Pour enough filtered water so that the chickpeas are soaked completely, and the water is 2 inches above them. Sprinkle a little salt, cover the bowl, and keep aside for 6 hours.
Place the dutch oven (or a large heavy-bottomed pot) on the stove over a medium-high flame. Drizzle the olive oil & let it heat for 1 minute.
Add the crushed garlic & sauté for 30 seconds till it's fragrant.
Now, add the chopped onions and reduce the heat to medium. Cook for 4 minutes while stirring occasionally until then soften.
Then, add the bay leaf, oregano, rosemary sprigs, salt, and pepper. Mix well and cook for 2-3 minutes.
Time to add soaked chickpeas. Mix well for a few minutes till nicely combined with the rest of the ingredients.
Stir in the lemon juice. Also, pour the water until it is half an inch above the chickpea mixture. Cover with the lid, reduce heat to low, and cook for 30-45 minutes.
Finally, remove the chickpeas from the stovetop and transfer to a serving dish. Serve with a drizzle of extra virgin olive oil, crushed black pepper, and lemon wedges.
• If soaking dried chickpeas the previous night seems like a hassle, you may use 2 cans of chickpeas for this Greek chickpea stew recipe. Drain the liquid and rinse them thoroughly before adding it to the pot.
• Keep checking the chickpeas after simmering for 30 minutes, as some chickpea varieties cook faster while some need about an hour or more.
• Besides simmering, you can also bake the chickpeas. Place the covered dutch oven into a preheated oven to bake for 30-45 minutes at 350° F.
• Those who prefer a thicker gravy for their stew can try this trick. After finishing the cooking process, transfer about 1 cup of the chickpea stew into a blender, followed by 1-2 tablespoons of extra virgin olive oil and lemon juice. Blend it into a smooth, creamy texture and mix it with the rest of the chickpea stew.
- Serving Size
- 1 serving
- per serving
- 24.20 grams
- 20.50 grams
- 81.30 grams
- 16 grams
- 15.91 grams
- 0 milligrams
- 613 milligrams