Greetings from FoodieFront to yet another gastronomic journey! We’re going to explore the core of Greek cooking today with a delicious dish called “Revithia Me Spanaki.” Chickpeas’ earthy flavors and spinach’s vivid freshness come together in this traditional Greek recipe to create a balanced, fulfilling dinner that is both delicious and nutritious.
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INGREDIENTS
- 1 cup dried chickpeas, soaked overnight
- 2 cups fresh spinach, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 lemon, juiced
INSTRUCTIONS
Soak Chickpeas:
-
Start by immersing the dehydrated chickpeas in water for the entire night. Before preparing them, drain and rinse them.
Sauté the onion and garlic:
-
Heat the olive oil in a big pot over medium heat. Add the minced garlic and onion and sauté until they are tender and transparent.
Add the spinach:
-
Cook the chopped spinach until it wilts by stirring it in. The vivid green hue will give the food more freshness.
Introduce Chickpeas:
-
Add the soaked chickpeas to the saucepan along with the chopped tomatoes, cumin, dried oregano, salt, and pepper. To let the flavors to mingle, simmer the mixture for a few minutes.
Pour in Broth:
-
Add the veggie broth to the mixture and heat it until it boils. After it reaches a boil, lower the heat to a simmer and continue cooking until the chickpeas are soft.
Finish with Lemon Juice:
-
Squeeze the fresh lemon juice into the stew right before serving. This gives the whole thing a zesty bite that makes it brighter.
Serve and Enjoy:
-
Pour the Revithia Me Spanaki into bowls and enjoy the flavorful and textural fusion. For an additional indulgent touch, consider adding a sprinkle of feta cheese or a drizzle of olive oil as a garnish.
Revithia Me Spanaki
Take a gastronomic adventure with our recipe for Revithia Me Spanaki, a Greek culinary masterwork. Take in the healthful combination of spinach and chickpeas as the tastes dance across your tongue.
Equipment
- Large pot
- Cutting board and knife:
- Wooden spoon:
- Measuring cups and spoons
- Ladle
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 2 cups fresh spinach, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 lemon, juiced
Instructions
Soak Chickpeas:
- Start by immersing the dehydrated chickpeas in water for the entire night. Before preparing them, drain and rinse them.
Sauté the onion and garlic:
- Heat the olive oil in a big pot over medium heat. Add the minced garlic and onion and sauté until they are tender and transparent.
Add the spinach:
- Cook the chopped spinach until it wilts by stirring it in. The vivid green hue will give the food more freshness.
Introduce Chickpeas:
- Add the soaked chickpeas to the saucepan along with the chopped tomatoes, cumin, dried oregano, salt, and pepper. To let the flavors to mingle, simmer the mixture for a few minutes.
Pour in Broth:
- Add the veggie broth to the mixture and heat it until it boils. After it reaches a boil, lower the heat to a simmer and continue cooking until the chickpeas are soft.
Finish with Lemon Juice:
- Squeeze the fresh lemon juice into the stew right before serving. This gives the whole thing a zesty bite that makes it brighter.
Serve and Enjoy:
- Pour the Revithia Me Spanaki into bowls and enjoy the flavorful and textural fusion. For an additional indulgent touch, consider adding a sprinkle of feta cheese or a drizzle of olive oil as a garnish.
Video
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Frequently Asked Questions:
Q: What is Revithia Me Spanaki?
A: I Am Revithia Greek traditional cuisine spanaki is made with spinach (spanaki) and chickpeas (revithia). With a tasty blend of Mediterranean spices, the earthy flavors of chickpeas and the brilliant richness of spinach come together to create a satisfying and nutritious dinner.
Q: Is it difficult to make Revithia Me Spanaki at home?
A: Certainly not! Making Revithia Me Spanaki is not too difficult. This tasty Greek recipe is simple to duplicate in your own kitchen if you have the necessary materials and a basic understanding of cooking.
Q: Can I use canned chickpeas instead of dried ones?
A: To save time, you may definitely use canned chickpeas. However, soaking and boiling dried chickpeas is advised if you want a firmer texture.
Q: What makes Revithia Me Spanaki a healthy choice?
A: A nutritional powerhouse, this dish is! Spinach adds vitamins and minerals, and chickpeas supply protein and fiber. This is a nutritious, well-balanced lunch since olive oil adds heart-protective fats.
Q: Can I make Revithia Me Spanaki ahead of time?
A: Definitely! In fact, letting them sit seems to bring out even more of the tastes. When you’re ready to eat, reheat everything you’ve prepared ahead of time.
Q: Is Revithia Me Spanaki suitable for vegetarians and vegans?
A: It is, indeed! Being entirely plant-based, this Greek treat is a great option for vegetarians and vegans.
Q: What can I serve with Revithia Me Spanaki?
A: A satisfying and full dinner can be made with Revithia Me Spanaki served on its own or combined with light salad, crusty bread, or rice.
Q: Can I customize the recipe to suit my taste preferences?
A: Definitely! Cooking is an art, so feel free to customize it by changing up the spices, adding your preferred herbs, or adding different veggies.
Q: Are there any variations of Revithia Me Spanaki?
A: Although chickpeas and spinach are the main ingredients of the meal, certain variations may also call for feta cheese, tomatoes, or bell peppers. Please use your imagination!
Nutrition Fact –
Note: These are rough estimates and can vary based on specific brands and quantities used.
Per Serving (assuming 4 servings):
- Calories: Approximately 300-350 calories
- Protein: Around 12-15 grams
- Fat: 10-15 grams
- Saturated Fat: 1-2 grams
- Unsaturated Fat (from olive oil): 8-10 grams
- Carbohydrates: 40-45 grams
- Dietary Fiber: 10-12 grams
- Sugars: 5-7 grams
- Cholesterol: 0 milligrams
- Sodium: 800-1000 milligrams
