Greek Chickpea Soup (Revithosoupa)
A hearty and comforting Greek chickpea soup with lemon and herbs. Perfect for a chilly day.
Ingredients
- 1 cup Dried chickpeas
- 3 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 medium Carrot, chopped
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Fresh parsley, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak chickpeas in water overnight, or for at least 8 hours. Drain and rinse.
- 2Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened (about 5 minutes).
- 3Add garlic and cook for another minute.
- 4Add chickpeas, vegetable broth, bay leaf, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until chickpeas are tender.
- 5Remove bay leaf. Use an immersion blender to partially blend the soup for a creamier texture (optional).
- 6Stir in lemon juice and parsley. Serve hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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