The Greek chickpea dish made by simmering chickpeas, often with lemon and olive oil, is revithia.
Revithia is a simple legume preparation rather than one rigid recipe. Dried chickpeas are usually soaked, then slowly cooked until tender. Lemon juice and olive oil provide the bright, rich finish associated with many Greek bean and vegetable dishes; onions, herbs, and garlic may also appear.
The name is connected to the Greek word for chickpeas, while the ingredient itself—Cicer arietinum—has been cultivated in the eastern Mediterranean for thousands of years. Chickpeas reached Greece by the late Neolithic period and were familiar to ancient Greek writers, including Theophrastus.
A common mix-up is fava: Greek fava is generally a purée made from split peas, not chickpeas. Gigantes is a baked giant-bean dish, and fasolada is a soup based on dried white beans. Revithia may be served as a stew, soup, or softer casserole depending on the household and region.