Tips for Making Revithia - Greek Chickpea Stew

[dpappas87]

I’m planning to make Revithia, the traditional Greek chickpea stew, and I’d love some tips from those who have mastered it. I know it’s a simple dish, but I want to get the flavors just right.

A few questions:

• Do you prefer using dried or canned chickpeas? If dried, how long do you soak them?
• What’s the best way to get a thick, creamy texture without overcooking?
• I usually use bay leaf, oregano, and lemon - should I add anything?
• Should I add potatoes to thicken it?
• Has anyone tried doing it in the slow cooker?

Thanks in advance!

 

[k_tsoukalas]

Revithia is so delicious! Here are some tips to get the best flavor and texture:

• Dried chickpeas are the way to go for authentic taste and texture. Soak them for 12–24 hours with a pinch of baking soda to soften them. Rinse well before cooking.
• For a creamy texture, cook them low and slow, letting the starches release naturally. You can also mash a few chickpeas toward the end to thicken the broth.
• Herbs & spices: Bay leaf, oregano, and lemon are great! Try adding a little thyme or rosemary for extra depth. A dash of cumin can also enhance the earthy flavor.
• Potatoes aren’t traditional, but you could add one if you like a thicker stew.
• Slow cooker works well—just cook on low for 6–8 hours.

Hope this helps! Let us know how it turns out!