Revithada

Revithada is a beloved Greek stew, showcasing the simplicity and depth of Mediterranean flavors. This hearty dish is enriched with vibrant herbs and tender chickpeas, making it a comforting and nutritious meal.

Ingredients

🌿 500g dried chickpeas, soaked overnight or for 6 hours
🧂 1 teaspoon salt
🌊 2 liters cold water
🧅 1 red onion, diced
🧄 2 cloves garlic, minced
🥬 2 stalks celery, diced
🥕 2 carrots, diced with skin on
🫒 6 tablespoons extra virgin olive oil
🌶️ 1 teaspoon freshly ground black pepper
🍗 1 liter chicken stock
🍋 2 lemons, zest from 1, juice from both, wedges for garnish
🌿 Fresh rosemary sprigs, a few, torn
🌿 Fresh thyme sprigs, a few, torn
🌿 Fresh dill, chopped for garnish

Instructions

1- Prepare Chickpeas:

• In a glass bowl, combine 500g of dried chickpeas, a teaspoon of salt, and a generous amount of cold water. Soak for about 6 hours or overnight until they double in volume and soften.

2- Rinse Chickpeas:

• Drain the soaked chickpeas and rinse them thoroughly under cold running water using a strainer or colander.

3- Sauté Vegetables:

• Heat a pot over medium-high heat. Add a splash of extra virgin olive oil. Sauté diced red onion, minced garlic, diced celery, and diced carrots for 5-7 minutes until the vegetables caramelize.

4- Combine and Simmer:

• Add the rinsed chickpeas to the pot. Pour in chicken stock to cover the chickpeas and vegetables. Grate the zest of one lemon into the pot. Add fresh rosemary and thyme sprigs.
• Cover the pot and bring it to a boil. Reduce heat to low and simmer for approximately 1 hour, or until the chickpeas are tender.

5- Thicken the Stew:

• Remove the pot from the heat. Use a ladle to move a portion of chickpeas and vegetables with some liquid to a mini food processor or blender.
• Add 5 tablespoons of extra virgin olive oil, salt, black pepper, and the juice of two lemons. Blend until creamy.

6- Final Mix:

• Stir the blended mixture back into the pot. Mix until the stew reaches your desired consistency. Adjust seasoning with more salt and pepper if necessary.

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: Approximately 7 hours and 10 minutes (including soaking)
Servings: 4-6
Equipment: Mason Cash branded outer bowl, red colander, pot with lid, gas stovetop, wooden cutting board, chef's knife with black handle, clear plastic measuring jug, metal microplane/zester with black handle, kitchen scissors with green and black handles, wooden spoon or spatula, black plastic ladle, generic white/grey mini food processor or blender, white serving bowl with patterned rim

Cooking Tips

• Ensure that dried chickpeas are soaked well to reduce cooking time.
• Avoid adding salt to legumes during the initial boil to prevent toughening their skin.
• Caramelizing the vegetables enhances their natural sweetness.
• Use high-quality extra virgin olive oil for the best flavor.

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Akis Petretzikis: https://www.youtube.com/@akispetretzikisen

#akispetretzikisen

Revithada