5-Ingredient Greek Chickpea Stew (Revithia)

Method

1. 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.

2. 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.

3. 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.

4. 4

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

Nutrition

calories

161 kcal

fatContent

10 g

fiberContent

4 g

sugarContent

4 g

sodiumContent

563 mg

proteinContent

4 g

cholesterolContent

0 mg

carbohydrateContent

15 g

saturatedFatContent

1 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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