Revithada

Instructions

1. 1

   Drain the soaked chickpeas thoroughly and rinse under cold water until the water runs clear to remove excess starch.

2. 2

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 8 to 10 minutes, stirring occasionally, until the onion becomes soft and translucent with light golden edges.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant, then stir in the tomato paste and cook for another minute to caramelize slightly.

4. 4

   Pour in the crushed tomatoes and cook for 3 minutes, stirring frequently, allowing the tomato flavor to concentrate and deepen.

5. 5

   Add the drained chickpeas, vegetable broth, bay leaf, oregano, and red pepper flakes. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover partially and simmer gently for 1.5 to 2 hours, stirring occasionally, until the chickpeas are completely tender and beginning to break apart slightly at the edges.

6. 6

   Once the chickpeas are soft, taste and adjust seasoning with sea salt and black pepper. Add the lemon juice and stir thoroughly, allowing the bright acidity to meld with the other flavors for 2 to 3 minutes.

7. 7

   If the stew seems too thick, add additional broth or water a quarter cup at a time until you reach your desired consistency—it should be creamy and spoonable, not dry. Simmer for another 5 minutes if you added liquid.

8. 8

   Remove from heat, remove the bay leaf, and let rest for 10 minutes. Taste one final time and adjust lemon juice, salt, and pepper to your preference.

9. 9

   Serve in shallow bowls or plates, drizzled with a generous amount of extra virgin olive oil and garnished with fresh chopped parsley.