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Greek Chickpea Soup with Lemon (Revithia)

Dive into a bowl of Greek chickpea soup with lemon, where every spoonful brims with an array of vegetables and is infused with the essence of the Mediterranean. Perfect for those chilly winter evenings, this revithia soupa is not just a treat for your taste buds but also a wholesome, nutritious meal. Its natural vegan composition is beautifully complemented by some crusty bread, making it an ideal comfort food.

Ingredients for Your Gourmet Adventure

½ cup olive oil, plus an extra 2 tablespoons, divided

1 large red onion, finely chopped

2 cloves of garlic, minced

2 celery sticks, sliced

1 carrot, diced

2 tablespoons oregano, dried or fresh

1 sprig rosemary, needles minced

1 bay leaf for that touch of flavor

2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked

750 ml (about 3 cups) of rich vegetable stock

The juice of 2 zesty lemons

Fresh parsley, chopped (optional, but recommended for that fresh kick)

Creating Your Culinary Masterpiece

Begin by heating the olive oil in a large pot over medium heat. Sauté the onion until it becomes tender and translucent.

Add in the fragrant garlic and cook for a brief 30 seconds, just until it releases its aroma.

Now, introduce the carrot and celery, along with the oregano, rosemary, and bay leaf. Stir them together to combine the flavors.

Add the chickpeas and vegetable stock, stir well, and bring the mixture to a gentle simmer.

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