Revithia
Chickpeas baked slowly in a clay pot with onion, olive oil, lemon and bay, a Greek island dish ready in 45 minutes.
Photograph credit: revithia by topsyntages.gr · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
What to Put on the Table With Revithia
- Crusty bread
- Feta
- Olives
- Greek salad
How to Make Revithia
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Soften the onions and garlic in 3 tablespoons of the oil for 8 minutes.
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Add the purée, bay, oregano, chickpeas and stock and bring to a simmer. Cover and cook for 20 minutes.
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Uncover and cook for 10 minutes to thicken. Crush a few chickpeas against the pan.
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Off the heat, stir in the lemon juice, parsley, salt and the remaining oil.
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Notes From the Method
Use plenty of olive oil.
Cook covered first, then uncovered.
Add the lemon off the heat.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Leftovers
Keeps for 4 days in the fridge. Freeze for 3 months.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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