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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.