5 Ingredient Greek Chickpea Stew Recipe (Revithia)

Revithia refers to chickpeas in Greek and generally describes a wide range of chickpea dishes, from whole beans simmered in their own cooking liquid to thick, spoonable soups and stews. What makes this revithia stew special, and often surprising, is the depth of flavor it achieves with so few ingredients. In many ways, it embodies the best of Greek cuisine: simple, rustic components transformed through time-tested technique into something far more complex than it appears at first glance.

While living in Greece years ago, I often heard the same refrain from visitors: “The most amazing chickpeas I’ve ever eaten,” simply cooked in a pot for hours. Tender, warm and deeply comforting, revithia, in any form, has a way of imprinting itself on the memory. My version is a simplified five-ingredient stew that I often make for friends, beloved for its simplicity, accessibility, and reliability.

Outside of the home, revithia is most commonly found in taverns and casual restaurants throughout Greece. Preparations vary widely: Some versions contain whole chickpeas in a light broth, supplemented simply with lemon juice, olive oil and perhaps a pinch of oregano. Others are thicker, with broken beans and a more sauce-like consistency – sometimes served in bowls as a main dish, other times served on plates and eaten with a fork. Whatever the style, revithia is best enjoyed with a thick piece of fresh bread to absorb every last drop.

I love revithia in all its forms and consider this version a liberal interpretation. It leans firmly into stew territory, although some traditionalists might prefer more intact chickpeas. This approach has proven incredibly popular, largely because it strikes that rare balance between being deeply satisfying and exceptionally easy to prepare. It’s also vegan, freezes well, and makes great leftovers. Although delicious on its own, I often top mine with a dollop of Greek yogurt and fresh herbs or serve it with rice.

Since this recipe requires partially stirring the stew halfway through cooking, there is no need to be meticulous with the knife work. The technique that matters most is thoughtful seasoning and tasting as you go. When ready to mix, pour in about half of the solids. There’s no need to measure precisely: just aim for the bottom of the pan, where the onions tend to settle.

This recipe is designed for quick turnaround rather than cooking for hours, so I usually use canned chickpeas for convenience. But dried beans work just as well. If using dried chickpeas, cook them in advance until just al dente, as is traditional with revithia.

Made almost entirely from pantry staples and year-round ingredients, this stew will quietly earn a permanent place in your dinner rotation.