Description
Easy Greek Chickpea Soup (Revithia) is a comforting Mediterranean recipe made with creamy chickpeas, lemon, and olive oil. This vegan Greek soup is hearty, healthy, and perfect for meal prep. A nourishing classic with bold lemony flavor and simple ingredients.
Ingredients
1 ½ cups dried chickpeas
3 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon lemon juice (plus more for serving)
Salt, to taste
Black pepper, to taste
6 cups water or vegetable broth
Instructions
1. Soak the dried chickpeas overnight in a large bowl of water. Drain and rinse them the next day.
2. In a large soup pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add garlic and cook 1 more minute.
3. Add chickpeas, bay leaves, and enough water or broth to cover by two inches. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until chickpeas are tender and the soup thickens.
4. Remove bay leaves. Stir in lemon juice, salt, and pepper to taste.
5. Serve hot with a drizzle of olive oil and extra lemon juice. Enjoy with crusty bread if desired.
Notes
Use dried chickpeas for the best texture and flavor.
If using canned chickpeas, reduce the simmering time by half.
Don’t skip the lemon at the end — it brings the soup to life.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg