Lunch
Revithada (chickpea stew) with feta and bread
535 kcal23 g protein3 ingredients150 minutes
VegetarianFasting-friendly with a swap: no feta
Standard portion: 535 kcal and 23 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Revithada (chickpea stew) | 1 recipe portion (≈ 370 g) | 380 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 1 slice | 70 | |
| FetaSwap for: Anthotyro (fresh whey cheese) | 30 g | 85 |
How to make it
Serve Revithada (chickpea stew). Serve with wholemeal bread. Add feta.
The recipe for the whole pot: Revithada (chickpea stew)
4 servings · 150 minutes
- Chickpeas, dried1½ cups · 300 g
- Onions2 medium · 220 g
- Olive oil3 tablespoons · 41 g
- Lemon juice1 lemon · 30 g
- Salt⅓ teaspoon · 2 g
Seasoning: bay leaf, rosemary, pepper
- Soak the chickpeas overnight.
- Boil them for 10 minutes in enough water to cover, skim and discard the water.
- Put them in with 1½ litres of water, the finely chopped onions and the bay leaf, and simmer for 1½–2 hours, until very soft.
- Add the oil and salt in the last half hour.
- Add the lemon at the end.
Time does not include soaking.
