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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, revithia aka greek chickpea stew (vegan). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Revithia aka Greek Chickpea Stew (vegan) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Revithia aka Greek Chickpea Stew (vegan) is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Make ready 1 medium yellow onion, chopped
  3. Prepare 2 carrots, roughly chopped
  4. Get 2 garlic cloves, crushed
  5. Make ready 1 tbsp dried herbs (recommend combination of thyme, oregano, marjoram)
  6. Prepare 2 – 3 heaping tbsp miso paste, or substitute any broth for half of the water
  7. Take Juice of 2 lemons or ~1/3 c lemon juice
  8. Make ready Olive oil
  9. Take Optional: dill for garnish, bread for dipping
Instructions 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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