Greek Chickpea Stew (Revithosoupa)
A simple yet satisfying Greek chickpea stew, flavored with lemon and herbs. A hearty and naturally dairy and egg-free dinner.
Ingredients
- 1 cup Dried Chickpeas
- 3 tbsp Olive Oil
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 2 cloves Garlic
- 6 cups Vegetable Broth
- 1 each Bay Leaf
- 2 tbsp Lemon Juice
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the chickpeas in water overnight.
- 2Drain the chickpeas and rinse them.
- 3Heat olive oil in a large pot over medium heat.
- 4Add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
- 5Add minced garlic and cook for 1 minute.
- 6Add the chickpeas, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the chickpeas are very tender.
- 7Remove the bay leaf. Stir in lemon juice and oregano.
- 8Serve hot with a drizzle of olive oil.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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