Greek Chickpea Soup (Revithosoupa)

Ingredients

• 1 cup Dried chickpeas
• 3 tbsp Olive oil
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 6 cups Vegetable broth
• 1 leaf Bay leaf
• 1 tsp Dried oregano
• 2 tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Soak chickpeas in water overnight or for at least 8 hours. Drain and rinse.
2. 2Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until softened (about 5-7 minutes).
3. 3Add minced garlic and cook for 1 minute more.
4. 4Add chickpeas, vegetable broth, bay leaf, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until chickpeas are tender.
5. 5Remove bay leaf. Use an immersion blender to partially blend the soup for a creamier texture.
6. 6Stir in lemon juice, salt, and pepper. Serve hot.

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