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Greek Chickpea Soup with Lemon (Revithia)

Greek Chickpea Soup with Lemon (Revithia)

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Instructions

Step 1: Prepare the Chickpeas

  • If using dried chickpeas: Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight. Drain and rinse before using.
  • If using canned chickpeas: Skip the soaking step and simply drain and rinse the chickpeas.

Step 2: Sauté the Aromatics

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes soft and translucent.
  3. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

Step 3: Cook the Chickpeas

  1. Add the soaked and drained chickpeas (or canned chickpeas) to the pot.
  2. Pour in the vegetable broth (or water) and bring the mixture to a boil.
  3. Add the bay leaves, dried oregano, salt, and black pepper.
  4. Reduce the heat and let the soup simmer for about 45 minutes to 1 hour (or about 30 minutes if using canned chickpeas), until the chickpeas are tender. Stir occasionally to prevent sticking.

Step 4: Add the Lemon Flavor

  1. Once the chickpeas are cooked through, remove the bay leaves.
  2. Add the fresh lemon juice and lemon zest to the soup. Stir well to incorporate the flavors.
  3. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if desired.

Step 5: Blend (Optional)

  • For a smoother texture, use an immersion blender to puree a portion of the soup. This will create a creamier base while still keeping some whole chickpeas for texture. Alternatively, you can transfer about half of the soup to a regular blender and puree it, then return it to the pot.

Step 6: Serve & Garnish

  1. Ladle the soup into bowls and drizzle with a little more olive oil for extra richness.
  2. Garnish with fresh parsley for a pop of color and freshness.

Serving Suggestions

🍞 Serve with: Warm pita bread or a slice of crusty bread for dipping.
🥗 Pair with: A simple Greek salad or roasted vegetables to complement the soup’s light, refreshing flavors.
🍷 Add a drink: A glass of white wine, such as a crisp Sauvignon Blanc, pairs nicely with the zesty lemon notes.

Make-Ahead & Storage Tips

✔ Make-Ahead: You can prepare the soup in advance and store it in the refrigerator for up to 4 days. The flavors will meld together and become even more delicious the next day!
✔ Freezing: This soup freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. To reheat, simply thaw overnight and reheat on the stovetop.
✔ Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Final Thoughts

Greek Chickpea Soup with Lemon (Revithia) is a perfect balance of flavors and textures, offering a nourishing, plant-based meal that’s both light and satisfying. The bright citrusy lemon paired with the earthiness of the chickpeas creates a refreshing and comforting dish that can be enjoyed year-round.

This soup is an excellent choice if you’re looking for something simple, nutritious, and full of heart. Whether served as a starter or a main dish, it’s sure to become a favorite in your recipe repertoire. Enjoy this warm, Mediterranean-inspired soup and feel the goodness in every spoonful! 🍲🍋

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