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Revithada - Braised Chickpeas
This recipe is from Ella Mitta's cookbook 'Ela Ela 2'. Ella is a chef + food writer who lives in Melbourne. Her Greek heritage + fascination with traditional foods and cooking styles led her to live and work in Turkey + Greece.
"This version of revithada is a little jazzed up with the addition of fennel and honey. A more traditional version would just have onion, garlic, stock, lemon and olive oil with the chickpeas".
Ella's recipe traditionally uses dried chickpeas, but we've also given an option in the method for using our jarred Queen Chickpeas. Use what you love!
Ingredients
2 jars Queen Chickpeas – with their bean stock (or 2 cups dried chickpeas)
4 tbsp extra virgin olive oil
1 brown onion, finely diced
2 bulbs fennel, finely diced, if there are any green and tender fronds, save them too
3 garlic cloves, whole
4 sprigs marjoram, picked
4 sprigs thyme, picked
2 bay leaves
1 lemon, zested and juiced
1 litre chicken or vegetable stock
1 tbsp honey
1 handful dill, chopped - or if you have the fennel fronds, use those instead
flake salt and freshly ground pepper to taste
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Verkooplocaties
Directions
Ella's recipe traditionally uses dried chickpeas. If you're using dried, soak them overnight. If you're using Queen Chickpeas, skip this step and add them, bean stock and all, in step 3 along with the stock.
The next day, preheat your oven to 160°C. In a large oven-safe saucepan or Dutch oven, slowly sauté the onion in olive oil with a pinch of salt until golden brown, about 15 minutes.
Add in the diced fennel and slowly cook down until tender, another 15 or so minutes. Add in the whole garlic, chickpeas with their stock, veg stock, herbs, lemon juice and rind, and some salt and ground pepper.
Bring to the boil, cover with a lid and place into the oven. If using Bold Bean Co chickpeas, cook for around 10-12 minutes (the chickpeas are already cooked + soft, so don’t need much cooking time).
If using dried, cook for an hour and a half. Check on the dish every half an hour or so. If it looks like it’s starting to dry out, add more liquid.
Take the dish out of the oven. The chickpeas should be tender, and the liquid should have reduced. Stir in the tablespoon of honey. Then bake for another ten minutes, uncovered.
Take the chickpeas back out of the oven and let them cool slightly before checking them for seasoning. Add more lemon, olive oil, salt and pepper to taste and then stir through fresh herbs—both dill (or mint) and fennel fronds, if you have any.
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