Greek Chickpea Stew (Revithia)

Name: Greek Chickpea Stew (Revithia)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 6
Cuisine: greek
Ingredients: 1 small yellow onion (about 4 ounces; 113 g total), halved and thinly sliced; 2 medium carrots (12 ounces; 340 g total), roughly chopped into 1-inch pieces; 2 medium cloves garlic, chopped; 4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more for serving; 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 (15.5-ounce) cans chickpeas (or 1 3/4 cup or 266 g dry beans, soaked and cooked until al dente); 2 heaping tablespoons (45 g) miso paste, whisked into 1 cup warm water; 2 teaspoons dried oregano, optional; 1 tablespoon minced fresh dill, optional; Lemon wedges for serving, optional

⏱ 80 mins 🍽 Serves 6 🌶 greek 🏷 Main course

This traditional Greek revithia is a comforting and satisfying stew made with just five core ingredients. It's a vegan and freezer-friendly dinner option that comes together with minimal effort. The chickpeas and carrots simmer in a savoury miso broth until tender, then part of the stew is blended to create a rich, bisque-like texture. Finished with a drizzle of olive oil and a squeeze of lemon, it's a wonderfully cosy meal.

Ingredients

1 small yellow onion (about 4 ounces; 113 g total), halved and thinly sliced
2 medium carrots (12 ounces; 340 g total), roughly chopped into 1-inch pieces
2 medium cloves garlic, chopped
4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more for serving
2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
2 (15.5-ounce) cans chickpeas (or 1 3/4 cup or 266 g dry beans, soaked and cooked until al dente)
2 heaping tablespoons (45 g) miso paste, whisked into 1 cup warm water
2 teaspoons dried oregano, optional
1 tablespoon minced fresh dill, optional
Lemon wedges for serving, optional

Method

Warm 3 tablespoons of oil in a large saucepan. Cook the onion with 1 teaspoon of salt until soft and translucent, about 7 minutes. Stir in the carrots, garlic, oregano if using, and the remaining 1 tablespoon of olive oil, cooking for 2 minutes until fragrant.
Pour in the chickpeas, miso-water mixture, and the last 1 teaspoon of salt. Add enough water to cover everything by roughly 1 inch. Lower the heat, partially cover the pan, and simmer for about 30 minutes until the carrots are tender.
Ladle around half of the stew into a blender. With the centre vent removed and covered by a towel, blend from low to high speed until smooth. Return this to the pot and simmer uncovered, stirring now and then, for 20 to 30 minutes until it thickens to a bisque consistency.
Dish up the stew, offering lemon wedges and a good drizzle of olive oil for serving.

Nutrition (per serving)

Sodium563000 mg

Recipe details

CategoryMain course

Cuisinegreek

AuthorSharon Brenner