Okay, folks, let's talk about comfort food that's not only good for the soul but also for the body! Forget those heavy, carb-loaded dishes, because we're about to dive into a bowl of sunshine – a vibrant, lemon-infused chickpea stew that'll make you feel like you're on a Greek vacation, even if you're just curled up on the sofa!
I know, I know, it might feel like we're jumping the gun a bit with this cozy stew, but trust me, a little warmth on a chilly evening is always a good idea, right? Plus, this recipe is so easy and versatile; it’s a staple in my kitchen. It's perfect for those of us who are trying to eat a bit more healthily but still want maximum flavor and comfort.
Now, this isn't your typical Greek 'revithada.' Oh no, I've added a personal touch, or rather, a few! For starters, while traditional recipes simmer dry chickpeas directly in the pot, I prefer to cook them separately. Why? Because it’s just easier to skim them and, let's be honest, who doesn’t love using that magical aquafaba in other recipes (I certainly do!). Plus, it accommodates those of us using pre-cooked chickpeas from a can – no judgment here!
Next up: Garlic. And not just any garlic, a whole head of roasted garlic. Yes, you heard me! It might seem like a lot, but trust me, when it’s roasted it becomes mellow, sweet, and oh-so-addictive. It forms the base of the creamy element of this dish when blended with some of the chickpeas and creamy plant-based milk. If you want to take it up a notch add a spoonful or two of tahini. It adds a wonderful richness.
Instead of onions, I use leeks and shallots. This is a game-changer for a bit of sweetness and colour. Of course, you can use onions if you like, but I think the leeks are perfect here. And last but not least, I’ve added a handful of fresh chard at the end. It’s like a little garden party in a bowl!
Ingredients:
- 1 head of garlic + 3 large cloves, divided
- 3 tbsp extra virgin olive oil
- 1 large shallot + 1 leek
- Fresh thyme and/or rosemary
- ½ tsp black pepper
- Chili flakes or chili oil (optional)
- 1 ½ tsp salt, adjust to taste
- 2 fresh or dry bay leaves
- 1 unwaxed lemon, peel and juice
- 800 g cooked chickpeas
- 240 ml creamy almond or oat milk
- 2 tbsp tahini (optional)
- 100 g kale, chard, or spinach, or potatoes (optional)
Method:
- Preheat the oven to 200°C (390°F). Cut the top off the garlic head(s) and drizzle the cloves with olive oil. Wrap in baking paper and foil, and bake for 30-35 minutes until soft.
- Chop the leek and shallot finely.
- Heat the olive oil in a pot. Sauté the leek and shallot until translucent.
- Add the chopped garlic and thyme/rosemary, sauté for 2-3 minutes.
- Add pepper, chili flakes, salt, bay leaves, lemon peel, 4 cups of chickpeas, and water. Simmer gently.
- Blend 1 cup of chickpeas with the roasted garlic cloves and plant milk. Add tahini if using.
- Stir the blended mixture into the stew.
- Season with lemon juice and adjust salt. Add more water if needed.
- Add chopped greens and simmer until wilted, or cubed potatoes until cooked.
- Serve with toasted sourdough and a drizzle of olive oil.
Hot Tips:
- Make this a day ahead for even better flavour!
- Don’t cook the greens until you are ready to serve!
- If you cook your chickpeas from scratch, add a little aquafaba for extra creaminess!
- Creamy almond milk or oat milk work best.
So, there you have it – a bowl of sunshine that's healthy, comforting, and utterly delicious. I hope you enjoy my version of this classic as much as I do! If you give it a try, be sure to tag me in your social media posts. I love seeing how your versions turn out. Happy cooking!