Greek Chickpea Soup (Revithosoupa)

Instructions

1. 1The night before you plan to cook, place the 1 cup of dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak overnight. The next day, drain the chickpeas and rinse them well under cold running water.
2. 2Finely chop the 1 medium onion. Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 3 tablespoons of olive oil to the pot. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent, but not browned.
3. 3Add the drained and rinsed 1 cup of chickpeas to the pot with the softened onion. Pour in the 6 cups of vegetable broth and add the 1 leaf of bay leaf. Increase the heat to high and bring the mixture to a rolling boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 1 hour to 1 hour and 30 minutes. Check the chickpeas periodically; they are tender when they can be easily mashed between your fingers or with a spoon.
5. 5Carefully remove and discard the 1 leaf of bay leaf from the pot. Stir in the 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Taste and add a tiny bit more salt or pepper if you think it needs it, but remember the broth already has salt.
6. 6Serve the Greek chickpea soup hot.

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