Servings 8
AuthorMyHorioTotal Time3 hrsDifficultyBeginnerChickpea soup (or revithosoupa) is a hearty, comforting greek soup that is incredibly easy to make and delicious to eat. Made with healthy and simple ingredients.
To make chickpea soup (revithosoupa):
Cover dried chickpeas with water and bring to a boil in a large pot or dutch oven.
Reduce the heat, put the lid on, and simmer on medium-low heat for fifteen minutes.
Drain chickpeas in a colander and rinse with cold water.
Transfer chickpeas into a bowl of cold water and rub them together with your hands to get skins off. The skins will float to the top. Pour off the skins and add more cold water and repeat until most of the skins are off.
Put chickpeas, 8 cups of cold water (or broth), onions, celery, carrots, garlic, and bay leaf in a large pot or dutch oven.
Bring to a boil on high heat and reduce to a simmer on medium-low heat. Put the lid on and cook for 2 - 3 hours, or until the chickpeas are very tender. Stir occasionally.
Add salt and olive oil during the last five minutes of cooking.
Ladle half of the soup into a blender and blend until smooth.
Add the puree to the pot and stir. Adjust the salt.
Add the juice of one or two fresh lemons if you'd like, or serve with lemon wedges on the table (this is optional).
Sprinkle with a bit of dill or parsley if you have some.
You can serve this soup with a traditional greek salad or a simple green lettuce salad.
See more delicious soup recipes here.
Enjoy!
Ingredients
Directions
To make chickpea soup (revithosoupa):
Cover dried chickpeas with water and bring to a boil in a large pot or dutch oven.
Reduce the heat, put the lid on, and simmer on medium-low heat for fifteen minutes.
Drain chickpeas in a colander and rinse with cold water.
Transfer chickpeas into a bowl of cold water and rub them together with your hands to get skins off. The skins will float to the top. Pour off the skins and add more cold water and repeat until most of the skins are off.
Put chickpeas, 8 cups of cold water (or broth), onions, celery, carrots, garlic, and bay leaf in a large pot or dutch oven.
Bring to a boil on high heat and reduce to a simmer on medium-low heat. Put the lid on and cook for 2 - 3 hours, or until the chickpeas are very tender. Stir occasionally.
Add salt and olive oil during the last five minutes of cooking.
Ladle half of the soup into a blender and blend until smooth.
Add the puree to the pot and stir. Adjust the salt.
Add the juice of one or two fresh lemons if you'd like, or serve with lemon wedges on the table (this is optional).
Sprinkle with a bit of dill or parsley if you have some.
You can serve this soup with a traditional greek salad or a simple green lettuce salad.
See more delicious soup recipes here.
Enjoy!