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
- 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.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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