5-Ingredient Greek Chickpea Stew (Revithia) Recipe

This streamlined, five-ingredient chickpea stew channels the spirit of classic Greek revithia.

• Blending and reincorporating a portion of the partially cooked stew thickens the final dish without added starches.
• A small amount of miso paste adds savory depth and complexity without overpowering the stew.

Revithia refers to chickpeas in Greek and commonly describes a wide range of chickpea-based dishes—from whole, slow-cooked beans simmered in their own cooking liquid to thick, spoonable soups and stews. What makes this revithia stew special—and often surprising—is the depth of flavor it achieves with so few ingredients. In many ways, it epitomizes Greek cooking at its best: simple, rustic components transformed through time-tested technique into something far more complex than they first appear.

While living in Greece years ago, I often heard the same refrain from visitors: "The most amazing chickpeas I've ever had," simply cooked in a pot for hours. Tender, warming, and deeply comforting, revithia—in any form—has a way of imprinting itself on memory. My version is a streamlined, five-ingredient stew I make often for friends, prized for its simplicity, accessibility, and reliability.

Outside the home, revithia is most often found in tavernas and casual restaurants throughout Greece. Preparations vary widely: Some versions feature whole chickpeas in a light broth, finished simply with lemon juice, olive oil, and perhaps a pinch of oregano. Others are thicker, with broken beans and a more sauce-like consistency—sometimes served in bowls as a main dish, other times plated and eaten with a fork. Regardless of style, revithia is best enjoyed with a thick piece of fresh bread to soak up every last drop.

I love revithia in all its forms, and I think of this version as a liberal interpretation. It leans firmly into stew territory, even if some traditionalists might prefer more intact chickpeas. This approach has proven incredibly popular, largely because it strikes that rare balance of being deeply satisfying and exceptionally easy to prepare. It's also vegan, freezes well, and makes excellent leftovers. While lovely on its own, I often top mine with a dollop of Greek yogurt and fresh herbs or serve it alongside rice.

Because this recipe calls for partially blending the stew midway through cooking, there's no need to be meticulous with knife work. The technique that matters most is thoughtful seasoning and tasting as you go. When blending, ladle in about half the solids. There's no need to measure precisely—just aim to scoop from the bottom of the pot, where the onions tend to settle.

This recipe is designed for quick execution rather than hours-long simmering, which is why I typically use canned chickpeas for convenience. But dried beans work just as well. If using dried chickpeas, cook them ahead of time until just al dente—as is traditional with revithia.

Made almost entirely from pantry staples and year-round ingredients, this stew will quietly earn a permanent place in your dinner rotation.

Recipe Details

5-Ingredient Greek Chickpea Stew (Revithia) Recipe

Prep 20 mins Cook 60 mins Total 80 mins Serves 4 to 6 Save Print Keep Screen Awake

Ingredients

• 1 small yellow onion (about 4 ounces; 113 g total), halved and thinly sliced

• 2 medium carrots (12 ounces; 340 g total), roughly chopped into 1-inch pieces

• 2 medium cloves garlic, chopped

• 4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more for serving

• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

• 2 (15.5-ounce) cans chickpeas (or 1 3/4 cup or 266 g dry beans, soaked and cooked until al dente)

• 2 heaping tablespoons (45 g) miso paste, whisked into 1 cup warm water

• 2 teaspoons dried oregano, optional

• 1 tablespoon minced fresh dill, optional

• Lemon wedges for serving, optional

Directions

1. In a large saucepan, heat 3 tablespoons oil over medium-high heat until shimmering. Add onion and 1 teaspoon salt and cook until onion is soft and translucent, about 7 minutes. Add carrots, garlic, oregano (if using), and remaining 1 tablespoon olive oil and cook, stirring frequently until fragrant, 2 minutes.

   

2. Add chickpeas, miso-water, and remaining 1 teaspoon salt and stir to combine. Add enough water to cover ingredients by approximately 1 inch. Reduce heat to medium-low and simmer with lid ajar until flavors meld and carrots are softened, about 30 minutes. Season with salt to taste.

3. Using a ladle, add approximately half of stew to blender. Cover blender, remove center vent, and cover with a clean kitchen towel. Starting at low speed and slowly progressing to high speed, blend until smooth, then stir back into stew. Simmer on medium-low heat, uncovered, until thickened to a bisque-like texture, 20 to 30 minutes; be sure to stir occasionally to prevent sticking at bottom of pot.

   

4. Serve with lemon wedges and a generous drizzle of olive oil.

Special Equipment

Blender. soup ladle 

Make-Ahead and Storage

The soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.

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