5-Ingredient Greek Chickpea Stew (Revithia)

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5-Ingredient Greek Chickpea Stew (Revithia)

By

Sharon Brenner

5-Ingredient Greek Chickpea Stew (Revithia)

This cozy, five-ingredient chickpea stew captures the essence of traditional Greek revithia with minimal effort. Plus it's vegan, freezer-friendly, and very satisfying.

Yield

6

Time

1 hour 20 minutes

Rating

—

Ingredients

1 small yellow onion (about 4 ounces; 113 g total), halved and thinly sliced

2 medium carrots (12 ounces; 340 g total), roughly chopped into 1-inch pieces

2 medium cloves garlic, chopped

4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more for serving

2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

2 (15.5-ounce) cans chickpeas (or 1 3/4 cup or 266 g dry beans, soaked and cooked until al dente)

2 heaping tablespoons (45 g) miso paste, whisked into 1 cup warm water

2 teaspoons dried oregano, optional

1 tablespoon minced fresh dill, optional

Lemon wedges for serving, optional

Instructions

Step 1

In a large saucepan, heat 3 tablespoons oil over medium-high heat until shimmering. Add onion and 1 teaspoon salt and cook until onion is soft and translucent, about 7 minutes. Add carrots, garlic, oregano (if using), and remaining 1 tablespoon olive oil and cook, stirring frequently until fragrant, 2 minutes.

Step 2

Add chickpeas, miso-water, and remaining 1 teaspoon salt and stir to combine. Add enough water to cover ingredients by approximately 1 inch. Reduce heat to medium-low and simmer with lid ajar until flavors meld and carrots are softened, about 30 minutes. Season with salt to taste.

Step 3

Using a ladle, add approximately half of stew to blender. Cover blender, remove center vent, and cover with a clean kitchen towel. Starting at low speed and slowly progressing to high speed, blend until smooth, then stir back into stew. Simmer on medium-low heat, uncovered, until thickened to a bisque-like texture, 20 to 30 minutes; be sure to stir occasionally to prevent sticking at bottom of pot.

Step 4

Serve with lemon wedges and a generous drizzle of olive oil.

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5-Ingredient Greek Chickpea Stew (Revithia)

By

Sharon Brenner

This cozy, five-ingredient chickpea stew captures the essence of traditional Greek revithia with minimal effort. Plus it's vegan, freezer-friendly, and very satisfying.

Yield

6

Time

1 hour 20 minutes

Rating

—

Ingredients

1 small yellow onion (about 4 ounces; 113 g total), halved and thinly sliced

2 medium carrots (12 ounces; 340 g total), roughly chopped into 1-inch pieces

2 medium cloves garlic, chopped

4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more for serving

2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

2 (15.5-ounce) cans chickpeas (or 1 3/4 cup or 266 g dry beans, soaked and cooked until al dente)

2 heaping tablespoons (45 g) miso paste, whisked into 1 cup warm water

2 teaspoons dried oregano, optional

1 tablespoon minced fresh dill, optional

Lemon wedges for serving, optional

Instructions

Step 1

In a large saucepan, heat 3 tablespoons oil over medium-high heat until shimmering. Add onion and 1 teaspoon salt and cook until onion is soft and translucent, about 7 minutes. Add carrots, garlic, oregano (if using), and remaining 1 tablespoon olive oil and cook, stirring frequently until fragrant, 2 minutes.

Step 2

Add chickpeas, miso-water, and remaining 1 teaspoon salt and stir to combine. Add enough water to cover ingredients by approximately 1 inch. Reduce heat to medium-low and simmer with lid ajar until flavors meld and carrots are softened, about 30 minutes. Season with salt to taste.

Step 3

Using a ladle, add approximately half of stew to blender. Cover blender, remove center vent, and cover with a clean kitchen towel. Starting at low speed and slowly progressing to high speed, blend until smooth, then stir back into stew. Simmer on medium-low heat, uncovered, until thickened to a bisque-like texture, 20 to 30 minutes; be sure to stir occasionally to prevent sticking at bottom of pot.

Step 4

Serve with lemon wedges and a generous drizzle of olive oil.

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By Nargisse Benkabbou

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

30 min

Coconut Milk Chicken Adobo

By Angela Dimayuga

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

1 hr 45 min

Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

By Angie Mar

Angie Mar's Pan-Roasted Chicken with Grapes, Garlic, and Rosemary recipe brings together a crispy-skinned chicken and juicy grapes for a simple yet elegant dinner.

45 min

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View All →

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By Jesse Szewczyk

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Potato and Egg Pie with Bacon and Crème Fraîche

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9 hr 45 min

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Brazo de Mercedes

By Baking With Ish

A classic Filipino meringue roll filled with a rich, lemony egg yolk custard. Light, airy meringue wraps a silky sweetened condensed milk custard — perfect for holidays or make-ahead desserts.

3 hr 10 min

Butternut Squash Polenta | Epicurious

By Anna Stockwell

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.