Revithia – Chickpeas

Name: Revithia – Chickpeas
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 1 carrot, finely chopped; 1 onion, finely chopped; 1 stick celery, finely chopped; 1 small leek, finely sliced; Juice of 3 large lemons (approx. 100 ml); 3–4 cloves of garlic, finely chopped or minced; 200 ml olive oil; Zest of 1 lemon; 500 g dried chickpeas; 2 tbsp. finely shredded sage leaves; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Revithia was traditionally made using chickpeas baked with onions in olive oil and flavoured with bay leaf and rosemary. The pot would be taken to the local bakery to be cooked overnight in their oven. The Real Greek recipe stirs in sage and plenty of fresh lemon…and is just as delicious!

Ingredients

500 g dried chickpeas
1 onion, finely chopped
1 carrot, finely chopped

Europe
Greece
Starter
Vegan
Mediterranean
Gluten-free

Method

Soak the chickpeas in plenty of water overnight. Drain, put in a saucepan with 1 litre of cold water and add the onion, carrot, leek, celery and garlic. Bring to the boil, skimming away any sediment. Reduce the heat to a simmer, cover and cook until the chickpeas are tender, a