Revithia me spanaki, also known as Greek chickpea and spinach stew, is a comforting and nutritious dish that combines the earthy flavors of chickpeas and the freshness of spinach. This traditional Greek recipe has been handed down through generations, and I have had the pleasure of making it many times in my own kitchen.
I first discovered this recipe during a trip to Greece, where I was captivated by the vibrant and diverse culinary traditions of the country. The combination of chickpeas and spinach intrigued me, and I was excited to recreate the dish at home. After a few attempts and tweaks, I've perfected my own version of this Greek classic, which I'm thrilled to share with you today.
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Ingredients
- Olive oil — 3 tablespoons
- Onions — 2, finely chopped
- Garlic cloves — 4, minced
- Chickpeas — 2 cans (15.5 ounces each), drained and rinsed
- Fresh spinach leaves — 6 cups, tightly packed
- Vegetable broth — 4 cups
- Lemon juice — 2 tablespoons
- Dried oregano — 1 teaspoon
- Salt — 1 teaspoon, or to taste
- Black pepper — ½ teaspoon, freshly ground
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute, stirring constantly. Be careful not to burn the garlic as it can turn bitter.
- Add the drained and rinsed chickpeas to the pot, along with the spinach leaves. Stir well to combine all the ingredients.
- Pour in the vegetable broth, lemon juice, dried oregano, salt, and black pepper. Give everything a good stir to ensure the flavors are evenly distributed.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, or until the chickpeas are tender and the flavors have melded together.
- Remove the pot from heat and let it rest for a few minutes to allow the stew to thicken. If desired, garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley before serving.
Dietary Restrictions
- Gluten-free — This revithia me spanaki recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
- Vegan — This stew is entirely plant-based and free from any animal products, perfect for those following a vegan or vegetarian lifestyle.
- Dairy-free — Dairy is not included in this recipe, so it's safe for individuals with lactose intolerance or those who prefer to avoid dairy products.
- Low-sodium — The sodium content in this stew is moderate. If you are following a low-sodium diet, you can reduce the amount of added salt or opt for a reduced-sodium vegetable broth.
Substitutions
- Fresh spinach leaves — Frozen spinach can be substituted for fresh spinach if desired. Thaw the frozen spinach and squeeze out any excess liquid before adding it to the stew.
- Vegetable broth — If you prefer a richer flavor, you can use homemade vegetable broth instead of store-bought. Alternatively, you can use chicken or beef broth for a non-vegetarian variation.
- Lemon juice — Freshly squeezed lemon juice is recommended for the best flavor. If you don't have lemons on hand, you can use bottled lemon juice, but the taste may differ slightly.
Variations
- Herbed revithia me spanaki — Elevate the flavors of the stew by adding a handful of fresh herbs such as dill, parsley, or cilantro during the last minutes of cooking.
- Revithia me spanaki with feta cheese — For a creamy and tangy twist, crumble some feta cheese on top of each serving just before serving.
Equipment
- Dutch oven or large pot
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Lemon squeezer (if using fresh lemons)
Storage and Reheating
- Refrigerate — Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the stew gently in a pot on the stovetop over medium heat until heated through. Add a splash of vegetable broth or water if needed to loosen the consistency.
- Freeze — If you have a larger batch or want to make it ahead, the stew can be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw in the refrigerator overnight, then reheat following the exact instructions for refrigerated leftovers.
Pro Tips
- Pre-soak the chickpeas — If you prefer to use dried chickpeas instead of canned, soak them overnight before cooking. This will help them become tender more quickly and evenly.
- Add a touch of heat — For those who enjoy a bit of spice, a sprinkle of red pepper flakes or a dash of cayenne pepper can be added to the stew to give it a gentle kick.
- Serve with crusty bread — To complete the meal, serve the revithia me spanaki with a slice of warm crusty bread. It's perfect for mopping up the flavorful juices!
Revithia me Spanaki: A Wholesome Greek Chickpea and Spinach Stew
Revithia me spanaki, also known as Greek Chickpea and Spinach Stew, is a comforting and nutritious dish that combines the earthy flavors of chickpeas and the freshness of spinach.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Lemon squeezer (if using fresh lemons)
Ingredients
- 3 tablespoons Olive oil
- 2 Onions finely chopped
- 4 cloves Garlic cloves minced
- 2 cans Chickpeas drained and rinsed
- 6 cups Fresh spinach leaves tightly packed
- 4 cups Vegetable broth
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper freshly ground
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for an additional minute, stirring constantly. Be careful not to burn the garlic as it can turn bitter.
- Add the drained and rinsed chickpeas to the pot, along with the spinach leaves. Stir well to combine all the ingredients.
- Pour in the vegetable broth, lemon juice, dried oregano, salt, and black pepper. Give everything a good stir to ensure the flavors are evenly distributed.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, or until the chickpeas are tender and the flavors have melded together.
- Remove the pot from heat and let it rest for a few minutes to allow the stew to thicken. If desired, garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley before serving.
Notes
- Pre-soak the chickpeas — If you prefer to use dried chickpeas instead of canned, soak them overnight before cooking. This will help them become tender more quickly and evenly.
- Add a touch of heat — For those who enjoy a bit of spice, a sprinkle of red pepper flakes or a dash of cayenne pepper can be added to the stew to give it a gentle kick.
- Serve with crusty bread — To complete the meal, serve the revithia me spanaki with a slice of warm crusty bread. It's perfect for mopping up the flavorful juices!
Nutrition
Nutrition Facts
Revithia me Spanaki: A Wholesome Greek Chickpea and Spinach Stew
Amount per Serving
Calories
51
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Sodium
1618
mg
70
%
Potassium
114
mg
3
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
536
IU
11
%
Vitamin C
8
mg
10
%
Calcium
31
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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