🇬🇷 Greek

Chickpeas Stifado

Name: Chickpeas Stifado
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: 4 servings
Cuisine: Greek
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 cans Chickpeas; 3 medium, cubed Potato; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 2, thickly sliced Carrot; 750 ml Stock or Broth; 200 ml Red Wine; 400 g Pearl Onions; 2 tbsp Red Wine Vinegar

🇬🇷 Greek

A slow-simmered greek pot of chickpeas, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 63 minutes from fridge to table.

Prep 15 min Cook 48 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Chickpeas2 cans
Potato3 medium, cubed
Olive Oil2 tbsp
Dried Oregano1 tsp
Carrot2, thickly sliced
Stock or Broth750 ml
Red Wine200 ml
Pearl Onions400 g
Red Wine Vinegar2 tbsp

Optional extras

Fresh Dillhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the chickpeas well on all sides — real colour means real flavour.
2
Lift the chickpeas out, soften the onion and garlic in the same pot, then add the dried oregano.
3
Return the chickpeas, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh dill right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Greek Chickpeas Stew Recipe · on YouTube