Chickpea Stew with Fall Vegetables – “Revithada”

by Mary Papoulias-Platis

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This freshly cooked Chickpea Stew and Fall hearty vegetables makes this soup one healthful and tasty dish. This recipe is made with dried chickpeas that have been soaked and cooked the day before. Feel free to substitute canned beans in this recipe. Select your favorite vegetables for this recipe, and make it your own dish. I serve this with a dollop of yogurt, but feel free to substitute sour cream, or feta as your choice of topping. When shopping for dried beans, make sure it’s freshly packed and not in big bins. Preferably organic as well. When opting to go with canned beans, it’s a must to go organic for many reasons. The cans have a protective inside liner, and the beans are treated with organic products. If you go online check out Ranch Gordo beans. The only beans I buy.

Uncooked chickpeas

To start with dry beans, soak the amount you need overnight. To learn all about this technique, please go to the following link:

Cooking Technique: How to Cook Fresh Chickpeas – Rivithia

Here’s the chickpea cooked and ready for any dish!

A great source for fresh chickpeas can be found at Rancho Gordo online.

Rancho Gordo Beans

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Chickpea Stew with Fall Vegetables – “Revithada”

A traditional chickpea soup made in my Greek home weekly.
Course dinner
Cuisine Greek
Keyword chickpeas
Author Mary Papoulias-Platis

Ingredients

  • 4 cups cooked chickpeas
  • 1 cup water or broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground fennel
  • 1 teaspoon dried oregano
  • 1 zucchini, chopped
  • 1 tomato, chopped
  • 1 garlic clove, minced
  • 1/2 red pepper, chopped
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon of olive oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1 teaspoon fresh mint or parsley

Instructions

  1. Place olive oil in a deep soup pot. Add onions, spices, salt, pepper and red pepper and saute until soft.
  2. Add garlic clove and saute for one minute.
  3. Add the tomatoes, zucchini, broth or water, spinach and cook for 15 minutes.
  4. Add the beans and cook for additional 15 minutes. Adjust with salt and pepper.
  5. In a small bowl mix the mint with the yogurt.
  6. Place a dollop of yogurt on each serving.

Recipe Notes

Canned chickpeas can be used in this recipe. Just rinse and drain, then add to vegetables.

Try out the many more recipes for chickpea recipes on my blog.

Quinoa and Chickpeas with Pesto

Avocado Salad Stuffed with Chickpeas

Cooking Technique: How to Cook Fresh Chickpeas – Rivithia

Greek Chickpea Salad – Rivithia

Roasted Beet Hummus

Stay Healthy,

 

© 2010 – 2025, Mary Papoulias-Platis. All rights reserved.

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Tagged as: chickpeas, fall vegetables, fresh chickpeas, Greek food, meatless monday, stew, Traditional Greek, vegetarian

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