Chickpea Stew “Revithia Yiahnista”
Servings 4, Total Time 1 hour
Revithia Yiahnista is a vegetarian dish made with stewed chickpeas, traditionally prepared in a clay pot or Dutch oven. It can be either baked in the oven or simmered slowly on the stove, as detailed in this recipe. For those who prefer a non-vegetarian option, you can add chicken or pork to the recipe.
Ingredients:
1.5 lbs red chard, 1-2 small batches
2 celery stalks, diced small
¼ cup olive oil
1 large onion, thinly sliced
1 teaspoon kosher salt
1 red chili, diced
2 cloves garlic
6 cups cooked chickpeas from dried or canned
8 cups chickpea cooking liquid or vegetable stock
Rind from a wedge of kefalotyri or another hard cheese, optional
Freshly ground pepper to taste
Grated mizithra cheese, optional, for serving
Olive oil toasted bread for serving, optional
Steps:
Begin by roughly chopping the chard and washing it thoroughly with cold water. Set it aside in a colander to dry.
In a large pot, heat the oil over medium heat. Add the diced onion and sauté for about 10 minutes, or until the onions are soft and begin to change color.
Next, add the diced chilies and garlic, along with half of the chard. Cook for a few minutes until the chard begins to wilt. Then, add the remaining chard and continue to stir until it wilts down, which should take about a minute.
Add the chickpeas, approximately 6 cups of cooking liquid or vegetable stock, and enough water to cover them by about an inch. Toss in the cheese rind and let it simmer for about 30 minutes, or until the chickpeas are buttery soft but still intact. Remove the cheese rind and season with salt and pepper to taste.
Slice your bread and brush both sides with olive oil. Heat a large skillet over medium heat and toast the bread until it is browned. Flip the bread over and brown the other side until it is crispy and golden.
Ladle the stew into shallow bowls and serve it with a slice of toasted bread. Sprinkle freshly ground pepper and grated cheese on top. Enjoy!