Serving amount:
  • 2 salmon fillets
  • 1 ATLAS chickpeas pack
  • 1 ATLAS tomato sugo tub
  • 1 carrot
  • 1 fennel*
  • 1 kale bunch
  • 1 lemon
  • 1 parsley bunch*

Pantry staples: Cooking oil, salt, pepper 

Allergens: Onion, garlic, fish

Specialised equipment: Zester, peeler, baking paper 

Chef's note: Revithia means chickpea in Greek. Traditionally, revithia stew is made using fresh chickpeas that have been soaked overnight and had their peels removed. We’ve saved you the hassle by providing the chickpeas already soaked and cooked.

Fennel varies in size, use as much or as little as you like. 

* Parsley and fennel are to be split across other dishes so please read each recipe carefully. 


1. Prepare the carrots 

Always read the recipe in full before you begin. Wash the vegetables. Bring a saucepan of salted water to the boil. Peel and dice the carrot. Add the carrot to the salted water and boil for 4 minutes or until al dente. Strain and set aside. 

2. Prepare the remaining ingredients

Zest the lemon and cut into thin wedges. Thinly slice some of the fennel bulb*. Roughly chop 1 teaspoon of parsley leaves* per person. Roughly tear the kale leaves, removing the thick stem. Drain and wash the chickpeas. 

3. Cook the revithia stew 

In a saucepan, combine the tomato sugo, carrots and chickpeas with about 2 tablespoons of water per person. Place over medium-low heat and simmer for 6 minutes, stirring often, or until the sauce thickens. 

4. Start the fish 

Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the salmon, skin side down. Place a piece of baking paper on the fish and place a weight on it such as a plate. Cook the salmon for 5 minutes or until the skin releases from the pan. 

5. Flip the fish 

Remove the weight and baking paper. Gently flip the salmon and continue cooking on the other side for an additional 2 minutes, or until the fish is cooked. Season to taste. Set aside to rest. Reserve the frying pan. 

6. Finish the revithia stew 

Once the revithia stew has thickened, remove from heat and stir in the parsley and season with salt and pepper to taste. 

7. Cook the kale and fennel 

In the reserved frying pan, heat a small splash of oil over high heat. Add the kale and fennel and cook for 2 minutes, stirring often, or until they soften and char a little. Remove from heat and stir in the lemon zest to taste. 

8. To serve 

Divide the revithia stew between serving bowls. Top with the kale and fennel, salmon and a wedge of lemon.