Vegan Revithada

Vegan Revithada is a hearty Greek dish featuring chickpeas and pasta, simmered in a savory tomato sauce, and topped with fresh herbs for a burst of flavor. This comforting meal is not only filling but also completely plant-based, making it a delightful option for everyone.

Ingredients

• Dried chickpeas - 200 grams
• Whole wheat pasta - 150 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 300 ml
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Bay leaf - 1

Steps

1. Soak the dried chickpeas in water overnight or for at least 8 hours.
2. Drain and rinse the chickpeas, then place them in a pot with fresh water and bring to a boil. Simmer for about 1 hour or until tender. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional 1 minute until fragrant.
5. Stir in the canned diced tomatoes, vegetable broth, salt, black pepper, paprika, and bay leaf. Bring the mixture to a simmer.
6. Add the cooked chickpeas to the skillet, cover, and let it simmer for 20 minutes to allow the flavors to meld.
7. Meanwhile, cook the whole wheat pasta in a separate pot according to package instructions until al dente. Drain and set aside.
8. Remove the bay leaf from the chickpea mixture, then combine it with the cooked pasta. Stir in the chopped parsley.
9. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 480
• Protein: 18 g
• Carbs: 78 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from chickpeas, supporting muscle health.
• Rich in dietary fiber, which aids in digestion and promotes a feeling of fullness.

Tags