Greek · PANTRYHOP RECIPE
Revithada
150 minutes · 6 servings · vegan
Revithada is a traditional Greek chickpea stew, especially associated with the islands.
Ingredients
Check you have the quantities below.
- 2 cups dried chickpeas, soaked overnight and drained
- 1/4 cup olive oil
- 2 onion, sliced
- 2 bay leaf
- 1/4 cup lemon juice
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 8 cups water
Let’s make it
- Heat oven to 325 F / 160 C or keep a covered pot at a gentle simmer on the stove.
- Combine chickpeas, onion, bay leaves, salt, pepper, olive oil, and water in a pot or baking dish.
- Cook covered for 2 1/2 hours, stirring occasionally, until the chickpeas are very tender and the liquid is creamy.
- Stir in the lemon juice and remove the bay leaves.
- Serve warm.
The long cook makes the chickpeas soft enough for children; serve with bread and keep the seasoning mild.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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