Revithada

Method

Soak the dried chickpeas in cold water for at least 8 hours or overnight, then drain and rinse thoroughly. Heat the olive oil in a large pot and sauté the finely chopped onion, garlic, carrot and celery until softened and fragrant, about 5 minutes. Add the drained chickpeas, crushed tomatoes, tomato puree, bay leaves and oregano, then pour in 2 litres of water and bring to a boil. Reduce the heat, season with salt and black pepper, and simmer gently for 2-3 hours, stirring occasionally, until the chickpeas are very tender and have begun to break down, creating a thick, creamy texture. The stew should be porridge-like in consistency. Adjust seasoning to taste, remove the bay leaves, stir in fresh parsley and serve hot with crusty bread and a drizzle of extra virgin olive oil.