Revithia (Greek Baked Chickpea Stew)

Method

1. 1

   Warm the olive oil in a pot and soften the onion until turning golden, about 8 minutes.

   💡 Greek cooks call this slow gilding kavourdisma — don't rush past pale onion.

2. 2

   Add the garlic and cook 30 seconds, then stir in the chickpeas, bay leaf, oregano and stock.

3. 3

   Bring to a simmer, cover partway, and cook until the chickpeas soften further and the broth thickens slightly, about 20 minutes.

4. 4

   Mash a small ladleful of chickpeas against the side of the pot and stir it back in to thicken the broth naturally.

5. 5

   Stir in the lemon juice and season with salt and pepper.

6. 6

   Discard the bay leaf and serve in bowls with a final drizzle of olive oil and crusty bread.