Sharon Brenner is the author of Athena: Cooking from Athens, Greece: Beyond a simple cookbook, it is a love letter for Athens, a window on Athenian life and culture expressed through recipes, personal stories and photos.

Sharon says: ‘This recipe is for Revithia aka chickpea stew. This one is on the stew-y side but at tavernas in Athens you can find Revithia anywhere between a soup and a shareable side dish. In any case, it’s extremely user-friendly, vegan, delicious, can be scaled up or down, and freezes well - winner!’


PREP TIME: 15 mins
COOK TIME: 1 hour 15 mins


•​​ 3 cans chickpeas (standard can is 15oz/425g)
•​​ 1 medium yellow onion, chopped
•​​ 2 carrots, roughly chopped
•​​ 2 garlic cloves, crushed
•​​ 1 tbsp dried herbs (recommend combination of thyme, oregano, marjoram)
•​​ 2 – 3 heaping tbsp miso paste, or substitute any broth for half of the water
•​​ Juice of 2 lemons
•​​ Olive oil
•​​ Optional: dill for garnish, bread for dipping

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.

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.

In a blender add ~1 ½ cups of the bean 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.

Serve with lemon wedges and some fresh bread for dipping.


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