A couple of weeks ago, I had the pleasure to meet up with the lovely Eugenia of Eat Yourself Greek for a photo session and a proper catch up. I cooked for her this beautiful revithada, a slow cooked chickpea stew served with burnt aubergine and boukouvo. Here is the recipe and some of Eugenia’s lovely photos.


400g dried chickpeas, soaked overnight in cold water with 2 tsps of baking soda
400g white onions, finely chopped
350g leeks, untrimmed weight
2-3 garlic gloves
1/2 glass of white wine
2 celery stalks, peeled and finely sliced
2 medium-sized carrots, peeled and finely chopped
1 small bunch of wild fennel tops or a small fennel bulb, finely sliced
Juice of 2 lemons
2 tablespoons of flour
Extra virgin olive oil
Salt and pepper to taste


Next day. Drain the chickpeas, discard the water and give a good rinse. Place the chickpeas in a large heavy bottomed casserole. Cover the chickpeas with fresh water, bring to the boil for 10 minutes, then drain and rinse. Make sure there is plenty of water covering your chickpeas and then bring the chickpeas to a gentle boil and add the bay leaves.

In a medium size pan, and over high-medium heat, warm up extra virgin olive oil for 30sec. Add the onion and cook for 5min, then add the garlic and the leeks and cook for another 10min, until tender and caramelised. Add the carrots, celery fennel and the wine and cook for another 10min. Transfer the mixture in the pot and mix well with the chickpeas. Season with salt and pepper. Cook the stew for 1 hour or until the chickpeas are soft enough, without being mushy.

Adjust seasoning and add the lemon juice. Remove from the heat and let them to cool down.

For the charred aubergines:

Pierce two aubergines all over with a fork. Place them directly over the flame on a gas stove, using high heat.

If you don’t have a gas stove preheat the oven to 200°C and place them whole in a heatproof dish in the oven for 20-30 minutes. When the aubergines are ready, peeled them and roughly chopped. Sprinkle some boukouvo (sweet dried chilli flakes) and sweet paprika and drizzle a generous amount of extra virgin olive oil. Add salt and pepper to taste.

Photography Eugenia Makrogianneli | Food styling Despina Siahuli & Eugenia Makrogianneli