Revithia Aka Greek Chickpea Stew (Vegan) Recipe by recordsintheden
Revithia aka Greek Chickpea Stew (vegan) Cooking Instructions 1 hr + 1 In a large heavy-bottom pot on medium heat, sauté the onion and carrots with a light dash of olive oil until the onions are translucent, ~8 – 10 minutes. Add the garlic and herbs and combine. Then add the chickpeas, miso or broth, and enough water to cover the beans. 2 Reduce to medium-low heat, something between a boil and gentle simmer, and cook with the lid ajar for 30 minutes. At that point, season with salt and pepper, and add the zest of the two lemons. 3 In a blender add ~1 ½ cups of the beans mixture from the pot, plus ~5 counts of olive oil (which is ~1/3 cup), and the lemon juice. Blend until smooth and then reincorporate the blended mixture into the pot of cooked beans. Simmer on medium-low for another 20 minutes. The soup will thicken as it cools. 4 Serve with lemon wedges and a nice piece of bread. 1 In a large heavy-bottom pot on medium heat, sauté the onion and carrots with a light dash of olive oil until the onions are translucent, ~8 – 10 minutes. Add the garlic and herbs and combine. Then add the chickpeas, miso or broth, and enough water to cover the beans. 1 In a large heavy-bottom pot on medium heat, sauté the onion and carrots with a light dash of olive oil until the onions are translucent, ~8 – 10 minutes. Add the garlic and herbs and combine. Then add the chickpeas, miso or broth, and enough water to cover the beans. 2 Reduce to medium-low heat, something between a boil and gentle simmer, and cook with the lid ajar for 30 minutes. At that point, season with salt and pepper, and add the zest of the two lemons. 2 Reduce to medium-low heat, something between a boil and gentle simmer, and cook with the lid ajar for 30 minutes. At that point, season with salt and pepper, and add the zest of the two lemons. 3 In a blender add ~1 ½ cups of the beans mixture from the pot, plus ~5 counts of olive oil (which is ~1/3 cup), and the lemon juice. Blend until smooth and then reincorporate the blended mixture into the pot of cooked beans. Simmer on medium-low for another 20 minutes. The soup will thicken as it cools. 3 In a blender add ~1 ½ cups of the beans mixture from the pot, plus ~5 counts of olive oil (which is ~1/3 cup), and the lemon juice. Blend until smooth and then reincorporate the blended mixture into the pot of cooked beans. Simmer on medium-low for another 20 minutes. The soup will thicken as it cools. 4 Serve with lemon wedges and a nice piece of bread. 4 Serve with lemon wedges and a nice piece of bread. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls AMIEs APPLE BREAD Donuts Taco Pasta Easy Avgolemono (Greek egg-lemon soup or sauce) Filipino Food for the Gods AMIEs APPLE BREAD Donuts Taco Pasta Easy Avgolemono (Greek egg-lemon soup or sauce) Filipino Food for the Gods Easy Avgolemono (Greek egg-lemon soup or sauce) Fried sukumawiki/Kales Mango Slush 🥭🥭 Tang Fruit Chaat Almond Milk Egg caramel pudding Turmeric Milk Rajawadi khichdi Browndi Shake MACRONI CHAAT🍜 Easy Avgolemono (Greek egg-lemon soup or sauce) Fried sukumawiki/Kales Mango Slush 🥭🥭 Tang Fruit Chaat Almond Milk Egg caramel pudding Turmeric Milk Rajawadi khichdi Browndi Shake MACRONI CHAAT🍜