Greek Chickpea Soup with Lemon (Revithia):

Step-by-Step Instructions

Step 1: Prepare the Chickpeas

If you’re using dried chickpeas, start by soaking them overnight in plenty of water. After soaking, drain and rinse the chickpeas before cooking. If you’re using canned or cooked chickpeas, you can skip this step.

Step 2: Sauté the Onion and Garlic

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.

Step 3: Add the Chickpeas and Spices

Once the onions and garlic are cooked, add the soaked (or cooked) chickpeas to the pot. Stir in the dried oregano, bay leaf, ground cumin (if using), and black pepper. Cook the mixture for a few minutes to allow the flavors to meld together.

Step 4: Simmer the Soup

Add the water or vegetable broth to the pot, ensuring the chickpeas are fully submerged. Bring the soup to a boil, then reduce the heat to low and let it simmer. If you’re using dried chickpeas, simmer the soup for about 1-1.5 hours, or until the chickpeas are tender. If you’re using cooked chickpeas, a 20-30 minute simmer will suffice.

Check occasionally to ensure the soup doesn’t need more water. The chickpeas should soften and the flavors should blend together beautifully.

Step 5: Season with Lemon

Once the chickpeas are tender, remove the pot from the heat. Add the fresh lemon juice to the soup and stir well to incorporate. The lemon adds a bright, refreshing flavor that balances the richness of the olive oil and chickpeas. You can also add lemon zest for extra citrus flavor if desired.

Step 6: Adjust Seasoning

Taste the soup and adjust the seasoning, adding more salt, pepper, or lemon juice if needed. The soup should have a nice balance of savory and tangy flavors.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley or dill, if desired. You can serve this soup with a slice of crusty bread or pita for a complete meal.

Tips for Perfect Greek Chickpea Soup with Lemon (Revithia)

• Soaking the chickpeas: If you’re using dried chickpeas, make sure to soak them overnight for the best texture. If you’re short on time, you can use the quick-soak method by boiling the chickpeas for a few minutes and then letting them sit for an hour before draining and rinsing.
• Use vegetable broth: For a deeper, more savory flavor, substitute water with vegetable broth. This will enhance the taste of the soup without overpowering the lemony brightness.
• Add extra vegetables: You can easily customize this soup by adding extra vegetables like carrots, celery, or spinach to the mix. Just sauté them with the onions and garlic for a more robust flavor.
• Blend for a smoother texture: If you prefer a creamier soup, you can use an immersion blender to puree part or all of the soup. This gives the soup a velvety texture while still preserving the chickpeas’ nutty flavor.
• Leftovers: This soup tastes even better the next day as the flavors have more time to meld. It can be stored in an airtight container in the refrigerator for up to 3 days, and it also freezes well for up to 3 months.

Why You’ll Make Greek Chickpea Soup with Lemon Again and Again

Greek Chickpea Soup with Lemon (Revithia) is the ultimate comfort food that doesn’t sacrifice health for taste. It’s rich in protein and fiber, making it a filling and nutritious meal. The addition of lemon not only brightens the soup but also adds a refreshing twist that complements the earthy chickpeas. Whether you’re looking for a vegan-friendly meal, a cozy winter soup, or just something light and satisfying, this Greek classic is sure to become a staple in your kitchen.

Try this recipe for your next meal, and enjoy a bowl of Mediterranean goodness that’s both simple and elegant. Happy cooking!