Skip to content
3 Alfa
Greek Legume Dinner Set — Gigantes Yahni & Revithada (4 × 300g)
Greek Legume Dinner Set — Gigantes Yahni & Revithada (4 × 300g)50 in stock
Couldn't load pickup availability
🌿 ECO DELIVERY — Tracked shipping across Europe · These products travel by ground courier, carefully packed for the journey from Greece. · 💶 Flat rate: €8.90 across Europe · 🎁 Free shipping on orders over €139 · ⏱️ Delivery in 3–5 working days from dispatch · 📦 Order preparation: 2–4 working days · 🤝 Our promise: if your order arrives damaged or not as described, contact us — we will find the right solution. · 👉 Full shipping details →
-
Vegan
Product Description
Product Description
Two Greek legume dishes, four dinners in the cupboard
This set brings together the two most-ordered dishes of the 3 Alfa ready range: Gigantes Yahni, giant beans simmered with tomato, onion and parsley, and Revithada, the chickpea stew of Sifnos, with lemon, bay and olive oil. Two pouches of each, one portion per pouch. 3 Alfa cooks both in Athens with beans and chickpeas grown by the Group of Greek Producers, its own network of contracted Greek growers, then steam-cooks them and seals them in a protective atmosphere, with no preservatives. They keep in a cupboard, not in the fridge.
The two dishes are deliberately different. The yahni is rich and round: whole, floury beans in a thick tomato sauce. The revithada is lighter: soft chickpeas in a golden, lemony broth that is meant to be wiped up with bread. Alternating them through the week keeps the same pantry habit from tasting like the same meal twice.
Legumes are the weekly protein base of the Greek table, and the labels show what that means on a plate. A pouch of yahni carries around 21g of fibre and 16g of plant protein; a pouch of revithada around 11g of fibre and 15g of plant protein. In both, the fat comes from extra virgin olive oil, not from a refined seed oil. The full values of each dish are under Nutritional Components.
Four pouches in one order, for less than buying them one by one: the crossed-out price is what the same four pouches cost separately.
How to use it
- Ready in 2 minutes: open the pouch by about 3cm and heat it at 900W for two minutes, or warm it in a small pan with a tablespoon of water.
- The yahni as a full plate, with bread for the sauce and a piece of feta on the side, or cold from the fridge as a meze.
- The revithada with extra lemon at the table and a thread of olive oil, the way it is served on Sifnos.
- As a base to build on: fold in spinach, wilted greens, or chopped herbs.
- Kept in the cupboard for the evenings when cooking is not going to happen.
Nutritional Components
Nutritional Components
Two dishes, two nutritional profiles
Both are legume dishes finished with extra virgin olive oil, but they are built differently: the yahni is 72.7% beans in a tomato sauce, the revithada 45% chickpeas in a broth. The figures below are per 100g, as declared on each pouch.
What the four pouches give you
- Fibre: Gigantes Yahni 7.1 g per 100 g, around 21 g per pouch. Revithada 3.8 g per 100 g, around 11 g per pouch.
- Plant protein: around 16g per pouch of yahni and 15g per pouch of revithada, all from the beans and chickpeas themselves.
- Extra virgin olive oil: 6% of the yahni and 4.5% of the revithada, with saturates at 1g and 0.9g per 100g.
- No preservatives: both dishes are steam-cooked and sealed in a protective atmosphere, which is what gives an 18-month shelf life.
- Certified vegan: both carry the V-Label.
Gigantes Yahni: average values per 100g
- Energy: 580 kJ / 139 kcal
- Fat: 6.6g, of which saturates: 1g
- Carbohydrate: 11g, of which sugars: 3g
- Fibre: 7.1g
- Protein: 5.4g
- Salt: 0.88g
Revithada: average values per 100g
- Energy: 541 kJ / 130 kcal
- Fat: 5.9g, of which saturates: 0.9g
- Carbohydrate: 12g, of which sugars: 1.3g
- Fibre: 3.8g
- Protein: 5.2g
- Salt: 0.62g
Ingredients
Gigantes Yahni: Gigantes beans 72.7%, tomato, tomato puree, extra virgin olive oil 6%, onion, salt, sugar, parsley, yeast extract, black pepper. May contain celery and cereals containing gluten.
Revithada: Thick chickpeas 45%, water, celeriac, extra virgin olive oil 4.5%, chickpea flour 1.05%, onion, salt, concentrated lemon juice, bay leaf, black pepper, turmeric. Contains celery. May contain cereals containing gluten.
Beans and chickpeas grown by the Group of Greek Producers, 3 Alfa's network of contracted Greek growers; both dishes cooked and sealed in Greece.
Useful Information
Useful Information
Storage guide: four cooked dishes that live in the cupboard
Both dishes need no refrigeration until they are opened. Each pouch is sealed in a protective atmosphere straight after steam cooking, which keeps it stable for 18 months without preservatives. Store the set with your dry goods, not with chilled ready meals.
How to store and heat them
- Before opening: store in a dry cupboard, away from direct light.
- Heating in the pouch: open it by about 3cm first, then 900W for two minutes. Never microwave a sealed pouch.
- Heating in a pan: empty the pouch into a small pan with one tablespoon of water and warm for two minutes over a low heat.
- After opening: each pouch is a single portion. Anything left goes into a covered container in the fridge.
Freshness timeline
- Unopened: 18 months from production, date printed on each pouch.
- Heated: serve straight away; reheating a second time is not recommended.
- Opened and refrigerated: the yahni is good cold the next day; the revithada broth thickens slightly overnight, which is normal.
Product details
- Format: four sealed single-portion pouches: 2 × Gigantes Yahni, 2 × Revithada
- Net weight: 1,200g (4 × 300g)
- Origin: Athens, Greece. Producer: 3 Alfa
- Certifications: V-Label certified vegan
- Allergens: Revithada contains celery. Both may contain cereals containing gluten; the yahni may also contain celery.
- Shelf life: 18 months
Why these two, and why two of each
The 3 Alfa ready range has four dishes; these are the two our customers order most. Two pouches of each give every dish a second evening before you decide which one to keep in the cupboard.
Greek legume cooking that takes an afternoon, made available on a weeknight.
Share
