Description
This Greek Chickpea Soup with Lemon (Revithia) offers a perfect balance of hearty ingredients and bright, citrusy flavors.
Ingredients
- ½ cup olive oil, plus an additional 2 tablespoons (divided)
- 1 large red onion, finely diced
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 1 carrot, diced
- 2 tablespoons dried or fresh oregano
- Minced needles from 1 sprig rosemary
- 1 bay leaf
- 2 cans (14 oz each) chickpeas, or 1 lb dry chickpeas soaked and cooked
- 750 ml (about 3 cups) vegetable stock
- Juice of 2 lemons
- Fresh parsley, chopped (optional, but adds a burst of freshness)
Instructions
Step 1: Sauté the Vegetables
In a large pot, heat ½ cup olive oil over medium heat. Add the diced onion and cook until it becomes tender and translucent. Then, toss in the minced garlic and sauté for about 30 seconds until it becomes aromatic.
Step 2: Add the Herbs and Vegetables
Stir in the diced carrot, sliced celery, oregano, rosemary, and bay leaf. Mix well, allowing the vegetables to soften and the flavors to meld.
Step 3: Simmer the Soup
Add the chickpeas and vegetable stock to the pot. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat, cover the pot, and let it simmer for 25-30 minutes, letting the flavors deepen and combine.
Step 4: Add Lemon and Finish the Soup
Once the soup has finished simmering, turn off the heat. Stir in the remaining 2 tablespoons olive oil, freshly squeezed lemon juice, and optional parsley. Season with salt and pepper to taste, adjusting the seasoning to your preference.
Step 5: Serve
Ladle the soup into bowls and serve warm with crusty bread on the side.
Notes
Additional Tips
- Adjusting Consistency: If the soup is too thick for your liking, simply add more vegetable stock to reach your desired texture.
- For a Thicker Soup: Lightly mash some of the chickpeas with a fork or potato masher to create a heartier consistency.
