Greek Revithia Stew (Chickpea Soup with Olive Oil) is traditionally made in the dying embers of last night’s fire. This version is made on the stovetop.
Use very good Greek olive oil.
- 500 gram dried chickpeas
- water (as needed)
- 1 large onion (about 3 cups, peeled and chopped)
- ½ cup extra-virgin olive oil
- 1–2 clove garlic (peeled and minced)
- 1 teaspoon freshly cracked black pepper
- 2 tablespoon dried oregano leaves
- 1 bay leaf
- 1 kosher salt (to taste)
- lemon wedges (for serving)
Place the chickpeas in a large bowl. Add enough water to cover them by about an inch. Allow them to soak overnight.
When ready to cook drain and rinse the chickpeas then place them in a soup pot that has a lid. Add the chopped onion, garlic, and olive oil followed by enough fresh water to cover by about 2 inches. Add black pepper, oregano, and bay leaf.
Bring the mixture to a simmer over medium heat then lower the heat to very, very low. It should not bubble aggressively. The heat is correct when gentle bubbles appear. Use a simmer plate if you have one. Cover the pot and cook the mixture for about 3 to 4 hours, stirring occasionally. Once the chickpeas are cooked and very soft remove the lid and taste for seasoning, adding additional pepper and some salt as needed. Cook the stew uncovered for about one more hour. It should thicken somewhat and get a silky-looking broth, but the beans should stay intact. Use your judgment as to when it looks done. Cooking times for dried beans can vary greatly.
Serve warm with lemon wedges on the side.