- 2 cups dried chickpeas (soaked overnight)
- 1 bunch fresh spinach (washed and roughly chopped)
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- Salt and black pepper (to taste)
- Water (enough to cover chickpeas, about 2 inches above)
- Fresh parsley or dill (for garnish)
- Fresh lemon juice (to drizzle before serving)
- A pinch of chili flakes (for a spicy kick)
Required Kitchen Tools
Cooking Revithia Me Spanaki is simple, but having the right tools makes the process smoother and more enjoyable:
- Large Pot or Dutch Oven – To simmer the chickpeas until tender.
- Sharp Knife & Cutting Board – For chopping vegetables and spinach.
- Wooden Spoon – To stir the stew and prevent sticking.
- Colander – For rinsing the soaked chickpeas.
- Ladle – To serve the stew piping hot.
These basic tools will help you bring the authentic flavors of Greece right into your kitchen.
