Revithada is a traditional Greek chickpea stew that is not only hearty and nutritious but also perfect for fasting periods, especially during Lent. This dish highlights the simplicity of Greek cuisine, relying on basic ingredients to create deep, comforting flavors. Below, you’ll find three diverse examples of Revithada that will satisfy your taste buds while respecting the fasting guidelines.
This classic version of Revithada is a staple in Greek households, especially during fasting times. It’s simple to prepare and allows the chickpeas to shine with the help of aromatic herbs and spices.
To make Classic Revithada, start by soaking 1 cup of dried chickpeas in water overnight. The next day, drain and rinse the chickpeas. In a large pot, combine the chickpeas with 4 cups of water, 1 chopped onion, 2 cloves of minced garlic, 1 bay leaf, and a generous splash of olive oil. Bring everything to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the chickpeas are tender.
In the last 30 minutes of cooking, add salt and pepper to taste, along with a handful of fresh chopped parsley and the juice of one lemon. This dish is best served warm, drizzled with extra olive oil and accompanied by crusty bread.
Notes: You can add vegetables like carrots or tomatoes for extra flavor and nutrition. If you’re short on time, using canned chickpeas is an option, but adjust the cooking time accordingly.
This variation of Revithada incorporates spinach and tomatoes, adding a vibrant color and additional nutrients to the dish. It’s perfect for a filling meal during fasting.
Start by soaking 1 cup of dried chickpeas overnight, then rinse and drain. In a large pot, heat 3 tablespoons of olive oil over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until translucent. Add 1 can of diced tomatoes (or 2 fresh chopped tomatoes) and cook for about 5 minutes, allowing the flavors to meld.
Add the soaked chickpeas, 4 cups of vegetable broth, 1 teaspoon of dried oregano, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 1.5 hours. In the last 10 minutes of cooking, stir in 2 cups of fresh spinach until wilted.
Serve this dish with a sprinkle of feta cheese on top if you’re not strictly adhering to fasting rules, or enjoy it plain for a wholesome meal.
Notes: You can substitute kale for spinach or add other leafy greens. Feel free to adjust the seasoning based on your personal preferences.
For a refreshing twist on traditional Revithada, this recipe features lemon and dill, making it light and aromatic. It’s a wonderful option for a warm day.
Begin by soaking 1 cup of dried chickpeas overnight. Drain and rinse them before cooking. In a pot, combine the chickpeas with 4 cups of water, 1 chopped onion, 2 cloves of garlic, and a few sprigs of fresh dill. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the chickpeas are tender.
Once cooked, remove the dill sprigs and add the juice of 2 lemons, salt, and pepper to taste. Let it simmer for another 5 minutes to meld the flavors. This dish is best enjoyed chilled or at room temperature, making it a unique option for those hot summer days.
Notes: Dill can be replaced with other herbs like thyme or mint for a different flavor profile. For added texture, consider serving it over a bed of quinoa or with a side of roasted vegetables.
These examples of fasting recipes in Greek cuisine: Revithada not only honor the traditional flavors of Greece but also provide nourishing meals that are suitable for fasting. Enjoy experimenting with these recipes and feel free to make them your own!