Vegan Dump Dinners - Revythia (Greek Chickpea & Tomato Stew with Spinach)

Vegan Dump Dinner - Revythia - Greek Chickpea Stew

Making traditional Revythia is a time consuming process - starting from dried chickpeas, splitting them,
simmering them, adding sauce, simmering more, adding spinach, simmering even more. A delicious, satisfying dish - but not exactly a lazy day dish. Till now ; )

Of course, it is possible in Cyprus to buy chickpeas already split - but here in the US we decided to simply enjoy them whole. I think much of the reason for splitting them historically had to do with shortening cooking time and saving precious fuel - with modern methods that is less of a concern.

I modified my traditional recipe and turned it into a Dump Dinner this year. So - put all the ingredients in a zipper freezer bag, and toss in the freezer. Then thaw in fridge and dump in Crock Pot or slow cooker. Couldn't be easier. And, as it happens, it turns out to be quite tasty, but with a fraction of the work. 

I keep Yachni Sauce in my Fridge or freezer during Lent, so these Dump Dinners can be prepared in a jif. See below for instructions. This sauce can also be used to make all of these meals.

 Now, on busy Lenten days, when a meal needs to be consumed in a narrow window of time between work/school and Church - or after Church when everyone is tired and hungry - you're ready! 

Here's my recipe:

Revythia Dump Dinner (Greek Chickpea & Tomato Stew with Spinach)
Add to Gallon Freezer Bag or Container
5 (15 oz) cans Chickpeas, Drained
5 cups Yachni Sauce (see below)
1 (12 oz) bag Frozen Spinach
2 Tablespoons Olive Oil, or preferred Lenten Oil (more or less to taste)
2 - 3 teaspoons Salt

Label & Seal Bag. Place in Freezer.

TWO days before preparing, put container in refrigerator to thaw. It thaws more slowly because the large volume - don't be worried if it's not perfectly thawed before preparing.

On the day you will consume it, add the contents of the container to the Slow Cooker or Crock Pot with 

2 Cups Water.

Cover & cook 6 to 7 hours, on high. 

Enjoy with Crusty Bread, Salad & Olives. 

 

Here are the instructions for making the sauce. Make sure to check this link for other recipes using this versatile sauce

Vat O' Yachni

Saute:

1/3 cup Extra Virgin Olive oil (or up to 1 cup, depending on your taste)*

2 12oz bags frozen chopped onions (or 6 cups fresh chopped onion)
2 Tablespoons Garlic






Then add:
2 #10 cans chopped tomatoes with juice (OR 14 (15oz) regular cans OR 8 (32oz) cans)
4 Bay Leaves
1/3 cup dry Parsley
6 Tablespoons (one small can) Tomato Paste
2 teaspoons Salt (or to taste)
1/2 teaspoon Pepper

Bring to a simmer, and simmer, stirring occasionally, for 15 minutes.
Ready for use immediately, or may be frozen in 4 batches (5 or 6 cups per batch) for future use.


Double Batch Yachni
(for smaller freezers or smaller families)

Saute:

3 Tablespoons Extra Virgin Olive Oil (or up to 1/2 cup, depending on your taste)*

1 12oz bag frozen chopped onions (or 3 cups fresh chopped onion)
1 Tablespoon Garlic
Then add:

1 #10 can chopped tomatoes with juice (OR 7 (15oz) cans OR 4 (32 oz) cans)

2 Bay Leaves
3 Tablespoons dry Parsley
3T Tomato Paste
1 teaspoon salt
1/4 teaspoon pepper

Bring to a simmer, and simmer, stirring occasionally, for 15 minutes.
Ready for use immediately, or may be frozen in batches (5 or 6 cups per batch) for future use.

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