Mariο's revithada (chickpea stew)

Name: Mariο's revithada (chickpea stew)
Yield: 4-5 servings
Cuisine: British
Ingredients: 500 g chickpeas with their skin; 2 large onions; 1 one large zucchini, grated; 1 large carrot, grated; 1 tbsp tomato paste; Juice of one lemon; 1/2 l water for the boiling; 1 cup oil; Salt; Pepper; Cumin; Dried parsley

Cookpad Greece @cook_8238176

Greece

I added my own touch, inspired by the revithada from Sifnos and some other recipes. I hope you like it.

Recipe by afroula

I added my own touch, inspired by the revithada from Sifnos and some other recipes. I hope you like it.

Recipe by afroula

Cookpad Greece @cook_8238176

Greece

I added my own touch, inspired by the revithada from Sifnos and some other recipes. I hope you like it.

Recipe by afroula

I added my own touch, inspired by the revithada from Sifnos and some other recipes. I hope you like it.

Recipe by afroula

Saved

Ingredients

4-5 servings

500 gchickpeas with their skin
2large onions
1one large zucchini, grated
1large carrot, grated
1 tbsptomato paste
Juice of one lemon
1/2 lwater for the boiling
1 cupoil
Salt
Pepper
Cumin
Dried parsley

Saved

Steps

1

Soak the chickpeas overnight.
2

The next day, add a tsp of baking soda, a little bit more water and let them stand for half an hour.
3

Continue by washing them thoroughly.
4

Put them in a pot with one and a half litre of water and when they start boiling, skim the foam off. Add all the ingredients (half the oil) except the salt and the lemon juice which you will add in the end. Let boil for an hour.
5

Next, add the salt and lemon. If you can't put the pot in the oven directly, empty the chickpeas in a baking tray or an earthenware pot, add the rest of the oil and place in a preheated oven at 200°C for 20 minutes to half an hour. Bon appetit.