6 servings
AuthorMyHorioTotal Time3 hrs 20 minsDifficultyBeginnerChickpea soup, or revithosoupa, is a traditional Greek soup that is popular in Greek cuisine. The dish is known for its simple yet flavorful ingredients, making it a staple in Mediterranean cooking. The main components of revithosoupa include chickpeas, olive oil, onions, and vegetables.
The soup is slow-cooked until the chickpeas are soft and have absorbed the flavors of the broth. The result is a comforting and nutritious soup that is often enjoyed with a drizzle of extra virgin olive oil and a squeeze of lemon juice. It's a classic dish that reflects the simplicity and richness of Greek culinary traditions.
To make Chickpea Soup (Revithosoupa):
The night before serving, place the dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by a couple of inches (5cm).
Option: Use two cans of chickpeas (rinsed) instead, and skip the soaking. The cook time (in step 4) will be cut down to an hour instead of two to three hours.
The next morning, drain and rinse the chickpeas in a strainer and set aside.
In a dutch oven over medium-low heat, combine the olive oil, onions, garlic, celery, carrots, and paprika. Simmer for 15 minutes or until the vegetables are soft.
Add the chickpeas, parsley, bay leaves, stock, and lemon peel. Bring to a boil and then turn down the heat to bring to a simmer. Simmer with the lid slightly ajar for two to three hours, or until the chickpeas are very tender, stirring occasionally.
Season with salt and pepper, and serve in bowls.
Option: To create a more textured soup, blend half the soup until smooth using a blender, or use an immersion blender for a few seconds, leaving some of the chickpeas whole.
Add some dried Greek oregano or freshly chopped parsley on top and drizzle with a bit of olive oil. Serve with lemon wedges on the table.
See more delicious soup recipes here.
Enjoy!
Ingredients
Directions
To make Chickpea Soup (Revithosoupa):
The night before serving, place the dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by a couple of inches (5cm).
Option: Use two cans of chickpeas (rinsed) instead, and skip the soaking. The cook time (in step 4) will be cut down to an hour instead of two to three hours.
The next morning, drain and rinse the chickpeas in a strainer and set aside.
In a dutch oven over medium-low heat, combine the olive oil, onions, garlic, celery, carrots, and paprika. Simmer for 15 minutes or until the vegetables are soft.
Add the chickpeas, parsley, bay leaves, stock, and lemon peel. Bring to a boil and then turn down the heat to bring to a simmer. Simmer with the lid slightly ajar for two to three hours, or until the chickpeas are very tender, stirring occasionally.
Season with salt and pepper, and serve in bowls.
Option: To create a more textured soup, blend half the soup until smooth using a blender, or use an immersion blender for a few seconds, leaving some of the chickpeas whole.
Add some dried Greek oregano or freshly chopped parsley on top and drizzle with a bit of olive oil. Serve with lemon wedges on the table.
See more delicious soup recipes here.
Enjoy!