ÏÎµÎ²ÏÎ¸Î¹Î± (Revithia, Greek Chickpea Stew)
Traditionally this is a Greek Sunday soup. Itâ€™s made in an earthenware pot whose lid is sealed with dough and placed on the dying embers of Saturday nightâ€™s fire. It sits and cooks in the low heat overnight and is ready to serve after church the next morning. Thatâ€™s the dream version! Todayâ€™s version is made on the stovetop and itâ€™s much less rustic this way.
500 gram dried chickpeas
water (as needed)
1 large onion (peeled and chopped)
1 C. extra-virgin olive oil
2 clove garlic (peeled and minced)
2 tsp. kosher salt
2 tsp. freshly cracked black pepper
3 T. chopped fresh oregano leaves
1 bay leaf
lemon wedges (for serving)
Place the chickpeas in a large bowl. Add enough water to cover them by about an inch. Allow them to soak overnight.Â When ready to cook drain and rinse the chickpeas then place them in a soup pot that has a lid. Add the chopped onion, garlic, and olive oil followed by enough fresh water to cover by about 2 inches. Add salt, pepper, oregano, and bay leaf. Bring the mixture to a simmer over medium heat then lower the heat to very low. It should not bubble aggressively. The heat is correct when tiny, gentle bubbles appear. Use a simmer plate if you have one. Cover the pot and cook the mixture for about 4 hours, stirring occasionally. Once the chickpeas are cooked and very soft remove the lid and taste for seasoning. Adjust as needed and cook the stew uncovered for about one more hour. It should thicken somewhat and get a silky looking broth, but the beans should stay intact. Use your judgment as to when it looks done. Cooking times for dried beans can vary greatly. Serve warm with lemon wedges on the side.