Greek Chickpea Soup Recipe (Revithosoupa) – Quick, Cozy & Budget-Friendly!
A comforting and wholesome Greek chickpea soup (Revithosoupa) made with tender chickpeas, aromatic vegetables, and a touch of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Greek, Mediterranean
- Diet: Vegetarian
Ingredients
- 1/4 cup extra virgin olive oil (60 ml)
- 1 small onion
- 4 cloves garlic
- 1 carrot (peeled)
- 1 celery stick
- 2 1/2 cups canned chickpeas (570 g, 400 g drained)
- 1 tsp dried oregano (1 g)
- 3 cups vegetable broth (710 ml)
- 1/2 lemon
- 1 bay leaf
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Instructions
1. Finely dice the onion, roughly mince the garlic, finely chop the carrot (peeled), and thinly slice the celery.
2. Heat a stock pot over medium heat and add the extra virgin olive oil.
3. After 2 minutes, add the prepared vegetables. Cook for 4 minutes, stirring continuously, until the onion becomes translucent.
4. Add the drained and rinsed chickpeas, dried oregano, sea salt, and black pepper. Gently mix together.
5. Pour in the vegetable broth and add the bay leaf. Increase the heat to high and stir well.
6. Once the broth reaches a boil, cover the pot with a lid and lower the heat to low-medium.
7. Simmer for 10 minutes, then remove the lid and discard the bay leaf.
8. Turn off the heat, squeeze in the juice of half a lemon, and gently stir.
9. Transfer into shallow bowls, sprinkle with finely chopped parsley, and serve warm.
Notes
For extra creaminess, mash a few chickpeas in the pot before serving.
You can also add a drizzle of olive oil and a sprinkle of chili flakes for a touch of heat.
Find it online: https://cookingwithramsay.com/greek-chickpea-soup/