COOKING A GREEK RECIPE

Sharon Brenner is the author of Athena: Cooking from Athens, Greece: Beyond a simple cookbook, it is a love letter for Athens, a window on Athenian life and culture expressed through recipes, personal stories and photos.

Sharon says: ‘This recipe is for Revithia aka chickpea stew. This one is on the stew-y side but at tavernas in Athens you can find Revithia anywhere between a soup and a shareable side dish. In any case, it’s extremely user-friendly, vegan, delicious, can be scaled up or down, and freezes well - winner!’


REVITHIA/Ρεβύθια (CHICKPEA STEW)

SERVES: 6
PREP TIME: 15 mins
COOK TIME: 1 hour 15 mins


INGREDIENTS

•​​ 3 cans chickpeas (standard can is 15oz/425g)
•​​ 1 medium yellow onion, chopped
•​​ 2 carrots, roughly chopped
•​​ 2 garlic cloves, crushed
•​​ 1 tbsp dried herbs (recommend combination of thyme, oregano, marjoram)
•​​ 2 – 3 heaping tbsp miso paste, or substitute any broth for half of the water
•​​ Juice of 2 lemons
•​​ Olive oil
•​​ Optional: dill for garnish, bread for dipping


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.

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.

In a blender add ~1 ½ cups of the bean 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.

Serve with lemon wedges and some fresh bread for dipping.


USEFUL FOR THE RECIPE

Blue with White Rim Prep Set
£74.00

White with Blue Rim 24cm Plates
£28.00

White with Blue Rim 12cm Bowls
£41.00


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