Revithia aka Greek Chickpea Stew (vegan)

Name: Revithia aka Greek Chickpea Stew (vegan)
Total time: 3600 s
Yield: 4 - 6 servings
Cuisine: American
Ingredients: 3 cans chickpeas (standard can is 15oz/425g); 1 medium yellow onion, chopped; 2 carrots, roughly chopped; 2 garlic cloves, crushed; 1 tbsp dried herbs (recommend combination of thyme, oregano, marjoram); 2 – 3 heaping tbsp miso paste, or substitute any broth for half of the water; Juice of 2 lemons or ~1/3 c lemon juice; Olive oil; Optional: dill for garnish, bread for dipping

recordsintheden @recordsintheden

This recipe is for Revithia aka chickpea stew. This one is on the stew-y side but at tavernas in Athens you can find revithia anywhere between a soup and a shareable side dish. In any case, it’s extremely user-friendly, vegan, delicious, can be scaled up or down, and freezes well - winner!

recordsintheden @recordsintheden

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Ingredients

1 hr +

4 - 6 servings

3 canschickpeas (standard can is 15oz/425g)
1medium yellow onion, chopped
2carrots, roughly chopped
2garlic cloves, crushed
1 tbspdried herbs (recommend combination of thyme, oregano, marjoram)
2– 3 heaping tbsp miso paste, or substitute any broth for half of the water
Juice of 2 lemons or ~1/3 c lemon juice
Olive oil
Optional: dill for garnish, bread for dipping

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Steps

1 hr +

1

In a large heavy-bottom pot on medium heat, sauté the onion and carrots with a light dash of olive oil until the onions are translucent, ~8 – 10 minutes. Add the garlic and herbs and combine. Then add the chickpeas, miso or broth, and enough water to cover the beans.
2

Reduce to medium-low heat, something between a boil and gentle simmer, and cook with the lid ajar for 30 minutes. At that point, season with salt and pepper, and add the zest of the two lemons.
3

In a blender add ~1 ½ cups of the beans mixture from the pot, plus ~5 counts of olive oil (which is ~1/3 cup), and the lemon juice. Blend until smooth and then reincorporate the blended mixture into the pot of cooked beans. Simmer on medium-low for another 20 minutes. The soup will thicken as it cools.
4

Serve with lemon wedges and a nice piece of bread.