Ah, you’re thinking of Greek chickpea soup, often called Revithosoupa (Ρεβιθόσουπα). It’s hearty, healthy, and traditionally very simple, usually flavored with lemon, olive oil, and herbs. Here’s a classic recipe:
Greek Chickpea Soup (Revithosoupa)
Ingredients (4–6 servings):
- 1 1/2 cups dried chickpeas (or 3 cans, drained and rinsed)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups water or vegetable broth
- 1 bay leaf
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup olive oil
- Juice of 1–2 lemons
- Fresh parsley for garnish
Instructions:
1. If using dried chickpeas:
- Soak overnight in plenty of water, then drain.
2. Cook the chickpeas:
- In a large pot, combine chickpeas, water (or broth), bay leaf, and a pinch of salt. Bring to a boil, reduce heat, and simmer about 1–1.5 hours until tender.
3. Sauté vegetables:
- In a skillet, heat olive oil and sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
4. Combine & simmer:
- Add sautéed vegetables, oregano, and pepper to the chickpeas. Simmer another 20–30 minutes for flavors to meld.
5. Finish with lemon:
- Remove bay leaf. Stir in lemon juice to taste. Adjust salt and pepper.
6. Serve:
- Drizzle with olive oil and sprinkle with fresh parsley. Serve with crusty bread if desired.
💡 Tips:
- For a creamier texture, you can mash some chickpeas in the pot before adding lemon.
- Revithosoupa is often better the next day, as flavors deepen.
- A sprinkle of smoked paprika or a few olives can give it a nice twist.
If you want, I can also give a quick 30-minute version using canned chickpeas that’s almost as traditional but much faster. Do you want me to do that?
