Revithia Me Spanaki is a yummy Greek dish. It has two special things: chickpeas (called Revithia) and spinach (Spanaki).

In this blog, I will share with you a Revithia Me Spanaki Recipe that is super easy. It’s like a big hug from Greece on your plate. Making it is easy, even easier than making pie.

How Revithia Me Spanaki Tastes

Think about the earthy, nutty taste of chickpeas snuggling up with the soft, green spinach. It’s like they were made for each other.

Revithia Me Spanaki is super comforting and has a mild, tasty flavour. It will make your taste buds dance with joy. It’s like a warm, cozy hug in a bowl.

I still remember the first time I tried this dish. It was a sunny day in Athens, Greece. I was in a tiny restaurant hidden in a little stone street.

The smell coming from the kitchen was irresistible. It pulled me in like a magnet. A friendly local person suggested I try this dish, and I’m so glad I did. I was hooked from that moment on.

Ingredients To Make Revithia Me Spanaki

Chickpeas (dried) = 2 cups
Spinach (washed and roughly chopped) = 1 bunch
Onion (finely chopped) = 1

Garlic (minced) = 3 cloves
Carrot (diced) = 1
Stalk (diced) = 1 celery

Olive oil = 2 tablespoons
Tomato paste = 1 tablespoon
Dried oregano = 1 teaspoon

Ground cumin = 1 teaspoon
Salt and pepper (to taste)
Water

Steps Involved In Making Revithia Me Spanaki

Soak dried chickpeas overnight or 8 hours, then drain and rinse.
Heat olive oil in a large pot, sauté chopped onion until translucent.
Add minced garlic, diced carrot, and celery, and cook until soft.

Stir in tomato paste, oregano, and ground cumin, and cook briefly.
Add chickpeas, cover with water (about 2 inches above), and bring to a boil.
Reduce heat, and simmer for 1-1.5 hours until chickpeas tender. Stir occasionally, add water if needed.

Add spinach, and cook for 10-15 minutes until wilted. Season with salt and pepper.
Let it sit before serving, warm or room temperature.
Serve as a main or side dish, with crusty bread and lemon.

Tips for Making the Recipe

Put dried chickpeas in water overnight to make them soft.
Parsley or dill can make it taste even better.
Make it taste how you like it. A tiny bit of pepper can make it a spicy lemon. Squeeze some lemon juice on top before you eat it. It makes the flavours pop.

Frequently Asked Questions

Can I use canned chickpeas?

Yep, canned chickpeas work just fine. Just make sure to rinse them before using.

Can I leave out the spinach?

You can if you want. Spinach adds a nice twist, but it’s okay without it.

What’s the special spice?

Paprika is the magic spice that makes this dish tasty.

Is Revithia Me Spanaki vegan?

It’s vegan, which means it’s great for people who don’t eat animal stuff.

What to Eat with Revithia Me Spanaki?

Crusty bread: Get some warm, crusty bread. It’s perfect for dipping in the yummy sauce.
Greek salad: A classic Greek salad with tomatoes, cucumbers, olives, and feta cheese goes great with this dish.
Tzatziki: Creamy tzatziki sauce is a cool contrast to the warm flavours of Revithia Me Spanaki.

Roasted veggies: Some roasted veggies with olive oil and oregano make it a complete meal.

How to keep leftovers Revithia Me Spanaki?

Got some leftovers? No worries! Put Revithia Me Spanaki in a container and keep it in the fridge for up to three days. To warm it up, use the microwave or the stove. You can also freeze it for up to three months. Just thaw and heat when you’re ready for more.

Concluding Remarks!

Revithia Me Spanaki is a simple yet amazing dish that brings Greece to your kitchen. Whether you’re a cooking pro or just starting out, this recipe is a winner.

So, gather your ingredients, pretend you’re a Greek chef, and enjoy the tasty mix of chickpeas and spinach. Your taste buds will say thanks, and you’ll have a new favourite dish to share with loved ones. Opa!

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