Best 5 Greek Chickpea Stew Recipes
**Indulge in the Culinary Delights of Traditional Greek Chickpea Stew: A Journey Through Flavor and Simplicity**
In the heart of Greek cuisine, a hearty and comforting dish awaits: the classic chickpea stew. This humble yet flavorful dish, known as "Revithia", captivates palates with its medley of wholesome ingredients, aromatic herbs, and a rich, savory broth. Join us on a culinary adventure as we delve into the secrets of this beloved Greek stew, exploring its variations and unraveling the stories behind its enduring popularity. From the traditional clay pot method to modern interpretations, our comprehensive guide will provide you with all the tools and inspiration you need to recreate this culinary gem in your kitchen.
**Discover a Symphony of Recipes:**
* **Classic Greek Chickpea Stew (Revithia):** Embark on a journey through tradition with this timeless recipe, featuring tender chickpeas, succulent tomatoes, and a symphony of Mediterranean spices.
* **Yiayia's Chickpea Stew:** Uncover the secrets of a beloved family recipe, passed down through generations, where chickpeas, vegetables, and a touch of cinnamon create a heartwarming and nostalgic dish.
* **Lemon and Dill Chickpea Stew:** Experience the vibrant flavors of Greece with this zesty rendition, where bright lemons, fresh dill, and tangy feta cheese elevate the stew to new heights of freshness.
* **Slow Cooker Chickpea Stew:** Embrace convenience without compromising taste with this slow cooker version. Let your kitchen fill with the enticing aromas as chickpeas, vegetables, and herbs meld together effortlessly, resulting in a rich and soul-satisfying stew.
* **Vegan Chickpea Stew:** Delight in a plant-based twist on the classic stew, featuring an array of vegetables, chickpeas, and a flavorful broth, all coming together to create a hearty and satisfying vegan meal.
EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
CHICKPEA STEW
This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.
Provided by Food Network Kitchen
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
- Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
- Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
- Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.
CHICKPEA STEW
Fragrant spiced vegetarian dish.
Provided by Anniesails
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
- Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
- Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 23.7 g, Fat 4.8 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 508 mg, Sugar 2.3 g
GREEK CHICKPEA STEW
Make and share this Greek Chickpea Stew recipe from Food.com.
Provided by Fluffy
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion in hot oil in dutch oven for 5 min.
- Add garlic for last minute.
- Stir in tomatoes stock tomato paste chickpeas oregano salt and pepper.
- Bring to a boil reduce heat to low and simmer for 15 min.
- stirring occasionally.
- Stir in spinach and parsley, cook 5 min.
- Serve topped with feta cheese.
ETHIOPIAN-STYLE CHICKPEA STEW
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. storebought or their own homemade berebere spice.
Provided by Sharon123
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 450°F
- Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
- Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
- Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
- Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
- Good served with rice, cous cous or pasta.
- Note:.
- You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
- For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.
Tips:
- Use canned chickpeas: Canned chickpeas are a convenient and time-saving option. If you're using dried chickpeas, be sure to soak them overnight before cooking.
- Don't overcook the chickpeas: Chickpeas should be cooked until they are tender but still hold their shape. Overcooked chickpeas will become mushy.
- Add vegetables: Vegetables such as tomatoes, onions, carrots, and celery add flavor and nutrition to the stew. You can also add other vegetables that you like, such as zucchini, spinach, or kale.
- Use a flavorful broth: The broth you use will add a lot of flavor to the stew. Choose a broth that you like the taste of, such as chicken broth, vegetable broth, or beef broth.
- Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
Greek chickpea stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its protein-packed chickpeas, flavorful broth, and fresh vegetables, this stew is a healthy and satisfying meal that the whole family will enjoy.
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