Steps to Make Quick Revithia aka Greek Chickpea Stew (vegan)

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Ultimate Revithia aka Greek Chickpea Stew (vegan). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Revithia aka Greek Chickpea Stew (vegan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Revithia aka Greek Chickpea Stew (vegan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Revithia aka Greek Chickpea Stew (vegan) is 4 - 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Revithia aka Greek Chickpea Stew (vegan) estimated approx 1 hr +.

To begin with this recipe, we must prepare a few ingredients. You can cook Revithia aka Greek Chickpea Stew (vegan) using 9 ingredients and 4 steps. Here is how you cook that.

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!

Ingredients and spices that need to be Take to make Revithia aka Greek Chickpea Stew (vegan):

1. 3 cans chickpeas (standard can is 15oz/425g)
2. 1 medium yellow onion, chopped
3. 2 carrots, roughly chopped
4. 2 garlic cloves, crushed
5. 1 tbsp dried herbs (recommend combination of thyme, oregano, marjoram)
6. 2 – 3 heaping tbsp miso paste, or substitute any broth for half of the water
7. Juice of 2 lemons or ~1/3 c lemon juice
8. Olive oil
9. Optional: dill for garnish, bread for dipping

Steps to make to make Revithia aka Greek Chickpea Stew (vegan)

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.

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