Gluten Free/ Greek Classics/ Main Course/ Soup/ Vegetarian

REVITHOSOUPA: GREEK CHICKPEA SOUP

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Ingredients

  • 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

Instructions

1

Soak the chickpeas in water overnight.

2

Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes.

3

Add grated garlic and warm through about 30 seconds.

4

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.

5

Skim any foam that comes to the top in the first 20-30 minutes of cooking.

6

Cover the pot and simmer for 1 and ½-2 hours or until the chickpeas and tender.

7

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.

8

Remove from the heat and add the lemon juice and chopped parsley.

9

Serve with toasted bread and olives. Enjoy!

10

11

Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months.

12

13

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.

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