Revithkia me Spanaji – Chickpea and Spinach Stew (Ρεβίθκια με Σπανάτζι)
Revithkia me Spanaji – Chickpea and Spinach Stew (Ρεβίθκια με Σπανάτζι)
A simple and nourishing Cypriot-style stew made with chickpeas, spinach and tomatoes. Packed with flavour and goodness, it's perfect served with koulouri daktylia bread, olives and a squeeze of lemon.
Ingredients
Method
- Heat enough olive oil to cover a large pot over medium heat. Add the onions and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic and cook for 1 minute until fragrant.
- Add the spinach and stir until wilted and reduced in volume.
- Stir through the chickpeas, chopped tomatoes, water, stock powder and ground cinnamon. Season lightly with salt and pepper.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 60-90 minutes, stirring occasionally, until the sauce has thickened and all those lovely, simple delicious flavours have developed.
- Taste and adjust the seasoning as needed.
- Serve warm with a generous squeeze of fresh lemon juice and plenty of koulouri daktylia bread for dipping or as we like to say in Kypros – vouti!
Notes
Nik’s Tip: This stew tastes even better the next day once the flavours have had time to develop. Add a little extra water when reheating if needed.
