5-Ingredient Greek Chickpea Stew (Revithia)
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
Instructions
- 1
Directions - 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
Directions - 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
Directions - 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
Directions - Serve with lemon wedges and a generous drizzle of olive oil.
