Revithia Stew with Lemon and Herbs

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 0.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the soaked chickpeas, dried oregano, dried thyme, and bay leaf to the pot. Stir well to coat the chickpeas with the aromatic herbs.
4. 4.
   Pour enough water into the pot to cover the chickpeas by about 2 inches. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the chickpeas are tender.
5. 5.
   Once the chickpeas are cooked, remove the bay leaf and stir in the lemon juice. Season with salt and pepper to taste.
6. 6.
   Serve the Revithia Stew hot, garnished with fresh parsley and a drizzle of olive oil.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to reduce the cooking time and ensures they become tender. If you're short on time, you can also use canned chickpeas, but adjust the cooking time accordingly.

Tips & Tricks

• For a creamier texture, you can mash some of the cooked chickpeas with a fork or blend a portion of the stew before adding the lemon juice.
• Serve the Revithia Stew with crusty bread or pita for a complete meal.
• Customize the flavors by adding additional herbs such as rosemary or dill.

Serving advice

Serve the Revithia Stew as a main course, accompanied by a fresh Greek salad and some warm bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the Revithia Stew with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Serve it in a rustic clay pot or a deep bowl to showcase its comforting appeal.