Description
A hearty and flavorful Greek chickpea soup, known as Revithia, perfect for a comforting meal.
Ingredients
Scale
- 2 cups dried chickpeas
- 6 cups water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium tomatoes, chopped
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse and soak the chickpeas overnight in water.
- Drain the chickpeas and add them to a large pot with 6 cups of fresh water.
- Bring to a boil, then reduce heat and simmer for about 1 hour until chickpeas are tender.
- In a separate pan, heat olive oil over medium heat. Add onions and garlic, cooking until soft.
- Add carrots and tomatoes to the onion mixture. Cook for about 5 minutes.
- Add the cooked chickpeas and any remaining liquid to the vegetable mixture.
- Stir in oregano, salt, and pepper, and simmer for another 15 minutes.
- Remove from heat and stir in lemon juice and parsley before serving.
Notes
- For a creamier soup, you can blend a portion of the chickpeas before serving.
- This soup can be made ahead of time and reheated for later meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg