Description
A cozy and hearty Greek chickpea stew that is slow-baked for a rich, mellow flavor, filled with comforting ingredients.
Ingredients
- 1 cup dried chickpeas
- 1 large onion, sliced
- 2 to 4 cloves garlic, sliced or smashed
- 3 tablespoons extra virgin olive oil
- 2 bay leaves
- 1 teaspoon ground cumin (optional)
- Salt and black pepper to taste
- Juice of 1 lemon, for serving
- 4 cups water or light broth
Instructions
- Soak the chickpeas. I soak dried chickpeas overnight in plenty of water. If you forget, a long soak is still best, but you can do a quick soak by boiling them briefly then letting them sit covered for an hour. Drain and rinse.
- Start building flavor. Heat a little olive oil in a pan and soften the onion with a pinch of salt. Add garlic for the last minute so it does not burn.
- Combine everything in a baking dish. Add chickpeas to a deep baking dish or Dutch oven. Pour the onion and garlic over the top. Add bay leaves, a drizzle of olive oil, a little cumin if you are using it, and enough water to cover the chickpeas by about an inch. Stir gently.
- Cover and bake low and slow. Cover with a lid or foil and bake at around 325°F to 340°F. Bake until the chickpeas are very tender, usually 150 to 210 minutes depending on your chickpeas.
- Uncover to finish. When the chickpeas are soft, uncover and bake another 20 to 30 minutes so the sauce gets a little thicker and glossy. Taste and season with salt and pepper. Finish with lemon juice right before serving.
Notes
Revithada is best enjoyed the next day as the flavors meld together. Serve with a squeeze of lemon for brightness.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek