Revithia aka Greek Chickpea Stew (vegan)
Revithia aka Greek Chickpea Stew (vegan)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, revithia aka greek chickpea stew (vegan). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Revithia aka Greek Chickpea Stew (vegan) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Revithia aka Greek Chickpea Stew (vegan) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have revithia aka greek chickpea stew (vegan) using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Revithia aka Greek Chickpea Stew (vegan):
  1. Take 3 cans chickpeas (standard can is 15oz/425g)
  2. Take 1 medium yellow onion, chopped
  3. Get 2 carrots, roughly chopped
  4. Prepare 2 garlic cloves, crushed
  5. Get 1 tbsp dried herbs (recommend combination of thyme, oregano, marjoram)
  6. Make ready 2 – 3 heaping tbsp miso paste, or substitute any broth for half of the water
  7. Get Juice of 2 lemons or ~1/3 c lemon juice
  8. Take Olive oil
  9. Prepare Optional: dill for garnish, bread for dipping
Steps 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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