Name: Revithada (Greek Chickpea Stew)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1½ cup White Chickpeas, cooked and drained; 2 tbsp Olive Oil; 1 Onion, thinly sliced; 3 clove Garlic, minced; 1 Bay Laurel Leaf; 1 tsp Dried Oregano; 2 tbsp Lemon Juice, fresh; 1 tsp All-Purpose Flour, optional, for thickening; 2 cup Water, or as needed; 2 tbsp Parsley, chopped; to taste Salt; to taste Black Peppercorns, freshly crushed

1 hr 10 mintotal

Prep 15 min · Cook 55 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat olive oil in a pot over medium heat and cook the onion until soft and lightly sweet.
Add the garlic and cook briefly until fragrant.
Add the cooked chickpeas, bay leaf, oregano, water, salt, and black pepper.
Simmer gently until the chickpeas are very tender and the broth tastes rich.
Mix the flour with a little warm broth in a small bowl, then stir it back into the stew if you want a thicker texture.
Simmer for a few more minutes until lightly thickened.
Remove the bay leaf, stir in lemon juice, and adjust seasoning.
Finish with chopped parsley before serving.

How to tell it's done

The stew should be hearty and lightly thick, with very tender chickpeas and a lemony olive-oil broth.

Getting it right

Tip

Let the onions cook slowly before adding chickpeas; their sweetness gives revithada its comforting base.

What to serve it with

Serve with bread, olives, salad, or roasted vegetables.

Common mistakes

The stew tastes flat or stays watery.: Cook the onions slowly for sweetness, simmer the chickpeas until very tender, and add lemon near the end.

Substitutions

Use canned chickpeas if available, rinsing them well before cooking.
Skip the flour for a naturally brothy version, or mash some chickpeas to thicken instead.
Add more lemon juice at the end if you prefer a brighter Greek-style finish.

Storing and reheating

Refrigerate chickpea stew for up to 4 days. Reheat with a splash of water if it thickens; freeze for up to 2 months.

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Ingredients