Greek Revithatha Chickpea Stew

Chickpea stew - Revithatha of Sifnos

The Spruce / Lynn Livanos Athan

Prep: 60 mins
Cook: 3 hrs
Total: 4 hrs
Servings: 6 servings
Nutritional Guidelines (per serving)
398 Calories
21g Fat
43g Carbs
12g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 398
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 518mg 23%
Total Carbohydrate 43g 16%
Dietary Fiber 8g 29%
Protein 12g
Calcium 109mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple and rustic vegetarian stew made from chickpeas that is the specialty of the island of Sifnos, Greece.

This rustic chickpea stew is a wonderful vegetarian selection that is perfect with a simple salad. Allow yourself plenty of time to slow cook the chickpeas for the best results.


  • 1 pound chickpeas (dried)
  • 3 large onions (diced)
  • 1/2 cup olive oil
  • 2 medium potatoes (peeled and diced)
  • 1/4 cup dill, (fresh, chopped)
  • 6 cups water
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Steps to Make It

Note: Soaking dried chickpeas rehydrates them and results in more tender beans and shorter cooking time. If you don’t have an extra day to soak the chickpeas overnight, you can try the quick soak method below.

Quick Soaking Method:

  1. Gather the ingredients.

  2. Add chickpeas plus enough water to cover beans by 2 inches to a pot. Add 2 tablespoons salt and stir. Bring beans to a rolling boil. Turn off heat, cover, and soak for an hour. Drain and rinse beans under cold water before using.

For the Stew:

  1. Gather the ingredients.

  2. To a large covered soup pot add the chickpeas, onions, olive oil, potatoes, and dill. Bring the water to a rolling boil. Cover and lower the heat to medium-low. Simmer covered over medium-low heat for 1 1/2 to 2 hours.

  3. Stir in the salt and pepper and continue to simmer for another hour or so. (The beans should be tender and creamy and the liquid in the pot will have thickened to more of a gravy than a broth.)

  4. Adjust the salt and pepper seasoning to your taste before serving and enjoy with a simple salad and some crusty bread.


  • For the best results allow yourself plenty of time to slow cook the chickpeas.

Recipe Variations

  • Substitute 1 1/2 teaspoon dried dill in place of the fresh dill.

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