Greek Recipes

Greek and Cypriot recipes

Stewed chickpeas with pomegranate seeds (Revithia me rodia)


  • 500 g chickpeas, skinned
  • 1 onion, chopped
  • cloves garlic, finely chopped
  • 1/4 cup olive oil
  • 1/2 cup fresh pomegranate seeds
  • salt, pepper
  • Soak the chickpeas in salted water for 8 hours.
  • Drain, rinse, and put in a pot with fresh water to cover.
  • Bring to a boil and skim off the froth.
  • Add the olive oil, garlic, and onions and a pinch of salt.
  • Simmer untill chickpeas are tender, about 1 hour 15 minutes.
  • Add more water, if necessary, but there should be very little liquid left.
  • Remove half the chickpeas and puree them in the food processor.
  • Return the pulp to the pot, stir and simmer until heated through.
  • Taste, and add salt and pepper, if desired.
  • Either stir in the pomegranate seeds at the end or serve as a garnish.
  • This dish can be also served as a soup.
  • In this case piree only 1/4 of the chickpeas and use a little more water.

(serves 6)

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