Greek Revithia Chick Pea Casserole Food

GREEK TRADITIONAL BAKED CHICKPEAS (REVITHADA)

Steps:

• From the previous night, soak the chickpeas in a large bowl filled with water and 1 tablespoon salt. The water should cover the chickpeas by at least 2 inches.
• Drain the chickpeas and discard any that look bad. Sprinkle them with the baking soda and mix gently with your hands. Let them rest for 20 minutes and preheat your oven to 350°F (175°C).
• Rinse them very well and transfer them and the rest of the ingredients except the onions in a Dutch oven (or an oven-safe pot with a lid) and mix well. Cover the chickpeas with the chopped onions and add enough water to cover them by half an inch.Cover with the lid and bake for 3.5 - 4 hours.
• Serve with barley rusks and Kalamata olives. Eat!

GREEK CHICKPEA SOUP RECIPE (REVITHIA)

Steps:

• To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
• When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.
• Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).
• Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 15 minutes.
• Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to the boil and add the olive oil, chopped onion, oregano and bay leafs.
• Turn the heat down to a simmer and place the lid on. Let the revithia cook for 1-2 hours, depending on the chickpeas, until tender. Add more water if necessary in order not to dry.
• If you prefer your soup to be thicker, during the end of cooking time add in a bowl the flour and lemon juice and pour gradually 1-2 ladles of the soup and whisk. Add the mixture slowly in the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.
• Serve this Greek chickpea soup while still warm with lots of Kalamata olives and crusted bread aside. Enjoy!

GREEK REVITHIA - CHICK PEA CASSEROLE

Steps:

• Clean through the chick peas. Place them in a bowl with plenty of water to cover and leave to soak overnight.
• Next day, strain the chick peas and rinse clean under cold water. Place the peas in a saucepan, cover with plenty of water and bring to the boil. As it boils, skim the white foam off until it comes clear. It is important to do this part so that the chick peas will not be bitter. Cover and boil until almost soft, which is about one hour.
• Drain the chick peas, reserving the cooking liquid.
• In a saucepan, heat the olive oil and fry the onion and garlic until golden.
• Add the chick peas and the rest of the ingredients.
• Stir all in together, then cover and leave to simmer for about 45 minutes or until the chick peas are very soft. The sauce will have thickened.

GREEK CHICKPEA SOUP - SOUPA REVITHIA

Steps:

• Soak chickpeas overnight in 6 cups water.
• Drain and rub with baking soda. Let sit 10 min and then rub off skins and rinse well.
• Place chickpeas in 4 qt pot with 6 cups water. Bring to boil. Remove froth.
• Reduce heat to low. Add onions and dill. If you have fresh dill, use 1 Tbsp.
• Simmer 2 hours or until tender.
• Add salt, pepper and olive oil.
• Serve with lemon wedges or you can squeeze juice of lemons into soup before serving.