Revithada

Revithada is a humble Greek chickpea stew that transforms simple ingredients into soul-warming comfort through slow simmering with tomatoes, garlic, and oregano. The chickpeas become creamy and tender while absorbing the rich, savory broth, creating a dish that's both hearty and deeply satisfying. Make this vegetarian staple on chilly evenings or whenever you need a nourishing, no-fuss meal that tastes like home.

Ingredients

1 pound (450 grams) dried chickpeas, soaked overnight in cold water

1 large yellow onion (about 10 ounces or 280 grams), finely diced

3 tablespoons (45 milliliters) extra virgin olive oil

2 cloves garlic, minced

1 can (14 ounces or 400 grams) crushed tomatoes, or 2 fresh medium tomatoes, grated

6 cups (1.4 liters) vegetable broth or water

1 bay leaf

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/2 cup (120 milliliters) fresh lemon juice

2 tablespoons (30 grams) tomato paste

Sea salt to taste

Freshly ground black pepper to taste

2 tablespoons (8 grams) fresh parsley, finely chopped, for garnish

Extra virgin olive oil for drizzling before serving

Instructions

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

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.

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.

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

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.

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.

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.

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.

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