Greek Chickpea Soup (Revithosoupa)
A hearty and comforting Greek chickpea soup, perfect for a chilly day. Naturally gluten-free and packed with plant-based protein.
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
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 sauté until softened (about 5-7 minutes).
- 3Add minced garlic and cook for 1 minute more.
- 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.
- 5Remove bay leaf. Use an immersion blender to partially blend the soup for a creamier texture.
- 6Stir in lemon juice, salt, and pepper. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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