Greek Style Chickpea Stew

A Familiar Yet Completely Different Flavor

Legumes, especially chickpeas, are one of the cornerstones of our cuisine. They are economical, nutritious, and filling, so they appear frequently on every table, rich or poor alike. They are especially indispensable in winter meals. For us, chickpeas are usually cooked with tomato paste, sometimes with meat, sometimes without, and always served with rice on the side. So when we think of chickpeas, a certain image and flavor come to mind. Yet the same ingredient can be interpreted in completely different ways in another cuisine. The Greek-style chickpea stew I’ll share with you today is exactly such an example.

The first thing that crossed my mind when I tried this recipe for the first time was: “How can such simple ingredients create such a layered flavor?” If you look at the ingredient list, they’re all things familiar to Turkish cuisine. Chickpeas, onion, carrot, olive oil, lemon… But the way they’re combined, the cooking method, and the finishing touches give the dish an entirely new identity.

Soup or Stew?

First, let me point out that Greeks call this dish “revithia soupa,” which literally means “chickpea soup.” In Turkey, a recipe like this would easily be served as a main dish, but in Greece, it’s often served as a starter. This difference also affects the texture. In most traditional recipes, the chickpeas are cooked until tender, served with plenty of liquid, and not blended. So it’s quite soupy, truly like a soup. But personally, I prefer legume dishes like dried white beans stew or chickpeas to be thicker and creamier. I’m sure many palates accustomed to Turkish cuisine would agree.

That’s why, toward the end of cooking, I take a few ladles of the stew, blend them into a puree, and add them back to the pot. This thickens the consistency and brings all the flavors together. I used this same technique in my coconut milk white bean recipe before, and it worked beautifully. Those who’ve tried it know that this simple trick can instantly transform a dish.

How Is It Different from the Classic Turkish Chickpea Dish?

First of all, the Greek version doesn’t use tomato or tomato paste. That alone changes the entire flavor profile. The color is lighter, and the taste is softer. The use of spices is also very minimal. Only rosemary and dill are used, but these two herbs provide such a distinctive aroma that nothing else is needed. Rosemary is one of the essentials of Mediterranean cuisine. If you have fresh rosemary on hand, it adds a more vibrant note, but dried rosemary works well too.

Another difference lies in the vegetables. This recipe includes diced carrot and celery stalk. Celery stalk isn’t widely used in Turkish cooking, but it’s common in Mediterranean cuisines. Its aroma can be intense when raw, but it softens and deepens beautifully as it cooks, giving the dish an elegant fragrance rather than a strong scent. In terms of the vegetable base, this recipe actually reminds me a lot of my own chickpea stew with celery.

The amount of olive oil is also key. Just like in Turkish olive oil dishes, much of the flavor here comes from the olive oil itself. You could make it with less, but the essence of the recipe would be somewhat lost. Especially the drizzle of extra olive oil added at the end and before serving gives the dish both a beautiful sheen and an extra layer of flavor. Even before you taste it, the sight of that glossy finish whets the appetite.

Lemon, Dill, and the Final Touches

One of my favorite aspects of this recipe is the finishing touch of lemon juice and dill. The lemon doesn’t just add freshness. It balances out the richness of the olive oil and legumes, cleansing the palate. Serving lemon wedges alongside allows each person to adjust the tanginess to their liking. The same goes for olive oil; everyone’s taste differs, so having room for personal finishing touches is a delightful luxury.

Dill, on the other hand, is a delicate yet powerful ingredient. It adds both beauty and aroma. Of course, you can omit it if you’re not a fan, but I find it complements this recipe perfectly. The sight of fresh dill gently floating in the broth gives the dish a bright, appetizing look.

Let’s Recap the Key Tips

– Always soak the chickpeas overnight. This shortens the cooking time and makes them easier to digest.
– Use rosemary sparingly, especially if it’s dried—it can easily overpower.
– Add lemon juice at the end to keep its aroma fresh.
– Use olive oil generously—not only at the beginning but also at the end and during serving.
– Dill enhances both flavor and appearance beautifully.

Every time I make this dish, the house fills with the wonderful scent of lemon, rosemary, and olive oil. It’s simple yet deeply flavorful. When you serve it, it doesn’t really matter what culture someone comes from—this is the kind of dish that appeals to everyone. If you’d like to experience chickpeas in a slightly different way, this recipe is the perfect place to start.

Enjoy…

Enjoy your meal…