Revithosoupa (Greek Chickpea Soup)

Ingredients

• 1 lb Dried chickpeas
• 1/2 cup Olive oil
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery stalks
• 4 cloves Garlic
• 8 cups Vegetable broth
• 1 leaf Bay leaf
• 1 tsp Dried oregano
• 1/4 cup Lemon juice
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Rinse the 1 lb dried chickpeas. Place the rinsed chickpeas in a large bowl and cover them with plenty of cold water. Let them soak overnight, or for at least 8 hours. After soaking, drain the chickpeas completely.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 1/2 cup olive oil. Once the oil is shimmering, add the 1 large onion, 2 medium carrots, and 2 celery stalks. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the 4 cloves of garlic and cook for 1 more minute until fragrant, being careful not to burn it.
3. 3Add the drained chickpeas to the pot. Pour in the 8 cups of vegetable broth. Add the 1 bay leaf and 1 tsp dried oregano. Increase the heat to medium-high and bring the liquid to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently. Cook for 1.5 to 2 hours, or until the chickpeas are very tender when pierced with a fork. Stir occasionally to prevent sticking.
5. 5Carefully remove and discard the 1 bay leaf from the pot.
6. 6Stir in the 1/4 cup lemon juice. Add the 1 tsp salt and 1/2 tsp black pepper. Taste the soup and add more salt and pepper if needed.
7. 7Serve the Revithosoupa hot. You can add an extra drizzle of the 1/2 cup olive oil over each serving, if desired.

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