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Greek Chickpea Stew with Rosemary (Revithia)

Name: Greek Chickpea Stew with Rosemary (Revithia)
Prep time: 34 min
Total time: 36 min
Cuisine: Greek
Ingredients: extra-virgin olive oil — 54 g; yellow onion — 110 g; garlic — 12 g; tomato paste — 30 g; rosemary — 1 g; dried leaf oregano — 1 g; chickpeas — 1318 g; low-sodium beef broth — 473 g; bay — 2 g; salt — 5 g; black pepper — 3 g; lemon — 65 g; baby spinach — 473 g; flat-leaf parsley — 15 g

Greek Chickpea Stew with Rosemary (Revithia) reads citrus 6.0, sourness 5.4 and fruity 4.8 on Palate's 0–10 flavor X-ray — a Greek main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.6 / 10
Sweet & Fruity — 5.6 / 10
Sour & Bright — 7.6 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 3.7 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Citrus 6.0 · Sourness 5.4 · Fruity 4.8 · Allium 4.6 · Umami 4.2 · Salinity 3.7 · Richness 3.0 · Herbaceous 3.0 · Sweetness 2.5 · Nutty 2.1 · Earthy 2.0 · Warm Spice 1.6 · Floral 1.6 · Bitterness 1.5 · Heat 0.8

What's in it (14)

extra-virgin olive oil — 54 g
yellow onion — 110 g
garlic — 12 g
tomato paste — 30 g
rosemary — 1 g
dried leaf oregano — 1 g
chickpeas — 1318 g
low-sodium beef broth — 473 g
bay — 2 g
salt — 5 g
black pepper — 3 g
lemon — 65 g
baby spinach — 473 g
flat-leaf parsley — 15 g

Time & effort: about 36 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 208.3 kcal, 11.9 g protein, 3.4 g fat, 32.8 g carbs

How it's cooked (8 steps)

In a large Dutch oven or heavy pot, heat 3 tablespoons of the olive oil (reserving the rest) over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 7 minutes.
Stir in the garlic, tomato paste, rosemary, and oregano; cook, stirring constantly, until the tomato paste darkens to brick-red and the garlic is fragrant but not browned, about 2 minutes.
Add the chickpeas, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until the broth has reduced by about a third and the chickpeas are very tender, 20 to 25 minutes.
Scoop about 1 cup of the chickpeas along with a few spoonfuls of the cooking liquid into a bowl and mash with a fork until mostly smooth. Stir the mashed chickpeas back into the pot — this is what gives the stew its creamy body with no cream at all. Fish out and discard the bay leaf.
Stir in the lemon juice and the remaining 1 tablespoon olive oil.
Add the spinach and stir just until wilted, about 2 minutes.
Taste and season with additional salt and pepper as needed.
Ladle into bowls, top with parsley, and finish each bowl with a drizzle of olive oil.

Dishes with a similar flavor shape

Greek Red Lentil Soup with Lemon — Greek
Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek
Greek Turkey Meatballs with Orzo — Greek
Moroccan Spiced Chickpea and Lentil Stew — Moroccan
Pork Carnitas Burrito with Rice and Beans — Mexican

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.