Revythada is a less known Greek specialty, which everybody is going to like, particularly the vegans or the fasting. A simple, refreshing and tasty recipe for a culinary experience full of proteins.
We need:
1 kg chickpea, preferably with large seeds and as fresh as possible. Older chickpea may not soak enough and the seeds will remain crispy, no matter how long you are going to boil it.
2 large onions cut in medium pieces
2 carrots cut in thick slices
2 bay leaves
Salt and Pepper
250 ml olive oil for cooking plus another 3-4 spoonful to be added at the end (optional)
Juice of 1 lemon. If the lemon is too juicy and you do not want the stew to be too sour, put half of the quantity.
Ideally, the chickpea is to be left for soaking one day before, but in any case it should stay in water for at least 8 hours. One secret for the chickpea seeds to soak better is to add 1-3 teaspoons of salt into the water. The seeds will absorb the water fast enough, therefore leave them soaking in a larger bowl with enough water.
The next day, sift the chickpea, wash it thoroughly and put is in a medium pot, with the bay leaves and onion. Pour the 250 ml olive oil, add salt and pepper, then cover everything with water.
Boil the chickpea with the lid on, at medium to small heat, for about 2 hours. If the water evaporates in large quantity, add some more. After having boiled for 1 hour, put the carrots and pour the lemon juice. We can try at times a chickpea seed to see if it has boiled. The chickpea has to “melt” when tasted and ideally it should not “crisp”.
About a quarter of an hour before the end, put off the lid and pour the 3 or 4 spoons of olive oil. The Greeks love olive oil and use it in large quantities in almost all food. If you don’t like oily food, then do not add oil at the end. The revythada will be very tasty in this case too!
Bon appetit!
