Name: Greek Chickpea Stew (Revithia)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 small yellow onion (about 4 ounces; 113 g), halved and thinly sliced; 2 medium carrots (about 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; if using table salt, use half as much by volume; 2 (15.5-ounce) cans chickpeas, drained and rinsed, or 1¾ cups (266 g) dry chickpeas, 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

Greek Chickpea Stew (Revithia)

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Greek Chickpea Stew, also known as Revithia, is a simple Mediterranean comfort food made with tender chickpeas, sweet carrots, onion, garlic, olive oil, and savory miso. Dried oregano and fresh dill add herbal flavor, while a squeeze of lemon brightens every bowl. This hearty vegetarian stew is easy to prepare and satisfying enough for a cozy weeknight meal.

Author: ayoubrecipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Greek
Diet: Vegetarian

Ingredients

1 small yellow onion (about 4 ounces; 113 g), halved and thinly sliced
2 medium carrots (about 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; if using table salt, use half as much by volume
2 (15.5-ounce) cans chickpeas, drained and rinsed, or 1¾ cups (266 g) dry chickpeas, 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

Instructions

Heat 3 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the sliced onion and carrots. Season with the kosher salt and cook for 8–10 minutes, stirring occasionally, until the onion softens and the carrots begin to caramelize slightly.
Add the chopped garlic and cook for about 1 minute, until fragrant.
Add the chickpeas and stir to coat them with the vegetables and olive oil.
Whisk the miso paste into 1 cup of warm water until smooth, then pour it into the pot. Add enough additional warm water to just cover the chickpeas and vegetables.
Stir in the dried oregano if using. Bring the stew to a gentle simmer.
Cover partially and simmer for 25–30 minutes, stirring occasionally, until the carrots are tender and the broth has thickened slightly.
For a thicker, creamier stew, mash a small portion of the chickpeas against the side of the pot with the back of a spoon, then stir them back into the broth.
Stir in the fresh dill if using. Taste and adjust the seasoning as needed.
Drizzle with the remaining tablespoon of olive oil and serve hot with lemon wedges for squeezing over the stew.

Notes

For the best texture, use chickpeas that are tender but not falling apart before adding them to the stew.
Miso adds savory depth while keeping the stew vegetarian. Add it to warm rather than aggressively boiling liquid.
If the stew becomes too thick, add a little warm water or vegetable broth until it reaches your preferred consistency.
Fresh dill adds a bright Mediterranean flavor, but parsley can be used as an alternative.
A generous squeeze of fresh lemon just before serving balances the richness of the olive oil and miso.
Serve with crusty bread, warm pita, or a simple Greek salad.
Store leftovers in the refrigerator for up to 4 days. The stew may thicken as it cools, so add a splash of water when reheating.

Find it online: https://ayoubrecipe.com/greek-chickpea-stew-revithia/