Greek Chickpea Soup (Revithosoupa)

 

Greek Chickpea Soup (Revithosoupa)

Greek Chickpea Soup, referred to as Revithosoupa, is a conventional Mediterranean dish celebrated for its simplicity, nutrients, and comforting flavor. Commonly enjoyed during cooler months or fasting durations, this humble soup relies on a few fundamental substances—chickpeas, olive oil, lemon, garlic, and onion—to create a deeply pleasant meal. Naturally vegan and rich in plant protein, Revithosoupa is both hearty and wholesome.

In Greek houses, this soup is often served with crusty bread and finished with a beneficiant drizzle of olive oil and freshly cracked black pepper. Some regional variations, mainly from the island of Santorini, are baked slowly in clay pots, generating a good richer flavor. The stovetop model underneath is the maximum not unusual and smooth to put together.

Ingredients (Serves 3–4)

1 medium onion, finely chopped

3–four garlic cloves, sliced

¼ cup more-virgin olive oil

Juice of 1 lemon (regulate to flavor)

1 bay leaf

1 teaspoon dried oregano (non-obligatory)

Salt and freshly floor black pepper, to taste

five–6 cups water or vegetable broth

Optional additions (not conventional however flavorful):

1 small carrot or celery stalk, chopped

Instructions

1. Prepare the chickpeas:

If the use of dried chickpeas, soak them in a single day in plenty of water with a small pinch of baking soda. The next day, rinse very well and rub off any free skins.

2. Cook the base:

Place chickpeas, onion, garlic, bay leaf, and water or broth right into a large pot. Bring to a boil, then lessen warmness and simmer lightly for forty–50 mins, or until chickpeas are very soft.

3. Thicken the soup:

Remove the bay leaf. Lightly mash a number of the chickpeas in the pot, or mixture about one cup of soup and return it to the pot. This creates a obviously creamy texture with out dairy.

4. Season:

Stir in olive oil, salt, pepper, and oregano if using. Simmer for some other five–10 mins.

5. Finish with lemon:

Turn off the heat and add sparkling lemon juice. Taste and adjust seasoning.

 Serving Suggestions

Serve hot with more olive oil on top and lots of black pepper. Revithosoupa pairs beautifully with rustic bread or toasted pita. Many Greeks revel in it as a light fundamental course or nourishing lunch.

Tips

For a creamier soup, blend greater chickpeas.

For deeper flavor, sauté the onion and garlic in olive oil earlier than including chickpeas.

Leftovers taste even better day after today.

Simple, nourishing, and full of Mediterranean person, Revithosoupa is evidence that splendid food doesn’t want complicated substances—simply care, staying power, and desirable olive oil.