5-Ingredient Greek Chickpea Stew (Revithia) Recipe

Revithia refers to chickpeas in Greek and generally describes a variety of chickpea-based dishes—from complete, slow-cooked beans simmered in their very own cooking liquid to thick, spoonable soups and stews. What makes this revithia stew particular—and infrequently stunning—is the depth of taste it achieves with so few components. In some ways, it epitomizes Greek cooking at its greatest: easy, rustic elements remodeled by means of time-tested method into one thing way more complicated than they first seem.

Whereas residing in Greece years in the past, I usually heard the identical chorus from guests: “Essentially the most superb chickpeas I’ve ever had,” merely cooked in a pot for hours. Tender, warming, and deeply comforting, revithia—in any type—has a approach of imprinting itself on reminiscence. My model is a streamlined, five-ingredient stew I make usually for buddies, prized for its simplicity, accessibility, and reliability.

Outdoors the house, revithia is most frequently present in tavernas and informal eating places all through Greece. Preparations differ extensively: Some variations characteristic complete chickpeas in a light-weight broth, completed merely with lemon juice, olive oil, and maybe a pinch of oregano. Others are thicker, with damaged beans and a extra sauce-like consistency—typically served in bowls as a major dish, different instances plated and eaten with a fork. No matter fashion, revithia is greatest loved with a thick piece of contemporary bread to take in each final drop.

I really like revithia in all its varieties, and I consider this model as a liberal interpretation. It leans firmly into stew territory, even when some traditionalists may favor extra intact chickpeas. This method has confirmed extremely widespread, largely as a result of it strikes that uncommon steadiness of being deeply satisfying and exceptionally simple to organize. It is also vegan, freezes effectively, and makes wonderful leftovers. Whereas pretty by itself, I usually prime mine with a dollop of Greek yogurt and contemporary herbs or serve it alongside rice.

As a result of this recipe requires partially mixing the stew halfway by means of cooking, there isn’t any have to be meticulous with knife work. The method that issues most is considerate seasoning and tasting as you go. When mixing, ladle in about half the solids. There is not any must measure exactly—simply goal to scoop from the underside of the pot, the place the onions are likely to settle.

This recipe is designed for fast execution moderately than hours-long simmering, which is why I usually use canned chickpeas for comfort. However dried beans work simply as effectively. If utilizing dried chickpeas, cook dinner them forward of time till simply al dente—as is conventional with revithia.

Made virtually completely from pantry staples and year-round components, this stew will quietly earn a everlasting place in your dinner rotation.