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Greek Chickpea Soup with Lemon (Revithia)

Greek Chickpea Soup with Lemon (Revithia)

This Greek chickpea soup with lemon is a nutritious and tasty comfort food, perfect for cold winter nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Greek
Servings 4 servings
Calories 350 kcal

Equipment

  • large pot

Ingredients
  

Vegetables

  • 1 large red onion
  • 2 cloves garlic
  • 2 sticks celery
  • 1 piece carrot
  • 1 sprig rosemary needles only, minced
  • 1 leaf bay leaf
  • 2 tbsps oregano
  • 2 lemons juice of
  • optional Fresh parsley

Liquids

  • ½ cup olive oil plus extra 2 tbsps, divided
  • 2 cans chickpeas 400 g each or equivalent dry chickpeas
  • 750 ml vegetable stock

Instructions
 

Cooking Instructions

  • Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens. Add the garlic and continue to cook for 30 seconds until fragrant.
  • Add the carrot and celery to the pot together with the oregano, rosemary and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
  • Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
  • When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice and chopped parsley if you want and stir well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.

Notes

If you think that the soup is too thick, add some more vegetable stock. To thicken the soup, try to crush some of the chickpeas with a wooden spoon.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 55gProtein: 13gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 600mgFiber: 13gSugar: 18g
Keyword comfort food, Greek Chickpea Soup, healthy soup, Revithia, Vegan Soup
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