If you’ve been following our recipes for a while, you must know by now how much we love traditional Greek recipes, and recipes that are inspired by Greek tradition. We also love our chickpeas –revithada is one of our most popular recipes!
Our chickpeas are harvested every year in organic farms in northern Greece. You can use them to make the traditional revithada soup, or a hearty spiced chickpea stew. Create more filling salads and of course, make your own hummus with our nutty tahini.
Today, we are using chickpeas in a classic Greek combination: slowly cooked with Greens and lemon. For this one, you can use whatever seasonal greens you prefer: chard, kale, spinach, wild greens. If you go for spinach, avoid the baby spinach and select the large leaves, as these are more flavourful and add texture to your dish. Also check out these chickpeas with greens and tomatoes!
Serves 2 with leftovers
200g chickpeas
2 medium onions
2 cloves of garlic
100ml olive oil, plus more for serving
200g seasonal greens (chard, kale, spinach, wild greens etc)
1 lemon, juice and zest (divided)
2 tsp spearmint
The night before soak the chickpeas in plenty of water. The morning after drain and place in a medium-sized pot with 2lt of water. Boil until tender but not mushy, around 1-1.5 hours. Drain, reserving ½ cup of the cooking liquid.
Preheat the oven at 180C.
Peel the onions, cut in half and then finely slice (half-moons).
Grate the garlic.
In a medium-sized frying pan add the olive oil, onions and garlic and gently cook over medium-low hear, until tender and slightly caramelised.
Roughly chop your greens.
In a medium-sized baking dish add the cooked chickpeas, onions, garlic and olive oil, greens, lemon zest, spearmint and the chickpea cooking liquid. Cover with tinfoil and cook in the oven for 40min.
Serve with the lemon juice and more olive oil.
