Here’s another great example of how healthy and inexpensive Greek Cuisine can be! This chickpea soup, known as Revithosoupa, is made with just a few simple ingredients and it’s a great meal to serve to lighten the menu up during the week. The best thing about this recipe is that it tastes better the next day and the day after that. Haha!
I always make this soup using dried, uncooked chickpeas. They’re so inexpensive and loaded with nutrients. I highly recommend keeping a bag or two in your pantry at all times. However, if you’re reading this recipe and want this soup now and all you have is a few cans of cooked chickpeas, don’t hold back. Use them this time and the soup will still be very flavorful and hearty. It will also be ready in no time! I’m all for quick and easy but, as soon as you have the dried variety, give it a try and you will be very happy.
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This recipe freezes well. Allow the soup to cool to room temperature then transfer into freezer-safe containers and store in the freezer for up to 3 months.
REVITHOSOUPA: GREEK CHICKPEA SOUP
Here's another great example of how healthy and inexpensive Greek Cuisine can be! This chickpea soup, known as Revithosoupa, is made with just a few simple ingredients and it's a great meal to serve to lighten the menu up during the week. The best thing about this recipe is that it tastes better the next day and the day after that. Haha!
- Serves 6:
- 14 oz (400 grams) uncooked (dry) chickpeas
- ½ cup olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 1-2 celery stalks, finely diced
- 1 potato, diced
- 4 garlic cloves, grated
- 2 bay leaves
- 1-2 tablespoons dried thyme or oregano
- Salt and black pepper
- Pinch of crushed red pepper flakes
- 8 cups vegetable broth or water
- Juice of 1-2 lemons
- Garnish: finely chopped fresh parsley
Soak the chickpeas in water overnight.
Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes.
Add grated garlic and warm through about 30 seconds.
Strain the chickpeas and add to the pot along with the salt, pepper, seasonings, and water. Bring to a boil and reduce the heat to low.
Skim any foam that comes to the top in the first 20-30 minutes of cooking.
Cover the pot and simmer for 1 and ½-2 hours or until the chickpeas and tender.
Taste and adjust seasoning if needed. Mash some of the potatoes and chickpeas with the back of a spatula. This will thicken the soup slightly.
Remove from the heat and add the lemon juice and chopped parsley.
Serve with toasted bread and olives. Enjoy!
Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months.
Note: This soup can be made with a tomato base by adding 24 ounces of crushed tomatoes at the time of adding the chickpeas to the pot. Leave out the lemon juice at the end.