greek chickpea soup

This light, cozy lemony Greek chickpea soup is made in one pot with zucchini, carrots, garbanzo beans, and fresh herbs. It&#39;s high protein, healthy, vegan, and gluten-free. The perfect under-30-minute weeknight dinner!

Greek Chickpea Soup

olive oil

onion

carrots

celery ribs (chopped)

zucchini

garlic (minced)

thyme

oregano

½ tsp crushed red pepper (optional

salt (more

½ tsp black pepper

(15-ounces) of chickpeas (drained and rinsed)

low-sodium vegetable broth (or chicken broth)

baby spinach

parsley (chopped)

lemon (juiced)

Optional garnishes: fresh parsley, feta cheese, or parmesan cheese

Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.

Add the diced onion and cook for 3-5 minutes until it turns translucent.

Add the chopped carrots, celery, and zucchini, and cook for another 2-3 minutes.

Stir in the minced garlic, dried thyme, dried oregano, crushed red pepper (if using), salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.

Add the chickpeas and vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes.

Carefully transfer 1 - 2 cups of the soup (broth + chickpeas) to a blender and pulse a few times. Avoid adding the zucchini or celery, but carrots and onions are fine. This step helps thicken the soup naturally. If you don&#39;t have a blender, mash 1 cup of the chickpeas with a fork and add it back to the soup. You can also pulse an immersion blender 5 - 10 times.

Return the blended mixture back to the pot and stir it. You still want whole chickpeas in the soup, so do not blend everything.

Add the chopped spinach, fresh parsley, and lemon juice. Cook for another 1-2 minutes until the spinach wilts.

Serve warm, garnished with a sprinkle of fresh parsley. Optionally, you can also add some feta cheese on top.

Hearty, simple and extra comforting, this Greek chickpea soup recipe (revithia soupa) is with no doubt the perfect dish for a cold winter’s day! Greek chickpea soup is one of the most popular Greek wintery dishes while being highly nutritious full of fiber and a unique supply of antioxidants.

Greek Chickpea soup recipe (Revithia)

dry chickpeas (revithia)

red onion, finely chopped

bay leaf

tsp dried oregano (optional)

salt and pepper

lemons

tbsp flour

vegetable stock (optional)

To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).

When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.

Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).

Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 15 minutes.

Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to the boil and add the olive oil, chopped onion, oregano and bay leafs.

Turn the heat down to a simmer and place the lid on. Let the revithia cook for 1-2 hours, depending on the chickpeas, until tender. Add more water if necessary in order not to dry.

If you prefer your soup to be thicker, during the end of cooking time add in a bowl the flour and lemon juice and pour gradually 1-2 ladles of the soup and whisk. Add the mixture slowly in the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.

Serve this Greek chickpea soup while still warm with lots of Kalamata olives and crusted bread aside. Enjoy!

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Greek Chickpea Soup

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Top 2 greek chickpea soup recipes from across the web

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Greek Chickpea Soup

Greek Chickpea soup recipe (Revithi...

The most viewed greek chickpea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine