Greek Chickpea Soup with Lemon

Here’s a classic Greek recipe for Chickpea Soup with Lemon (Revithia Soup):

Ingredients:

• 1 lb (450g) dried chickpeas
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/4 cup olive oil
• 2 bay leaves
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• 1 lemon, juiced (more to taste)
• Fresh parsley, chopped (optional, for garnish)
• Extra lemon wedges (for serving)

Instructions:

1. Soak the Chickpeas:
   • Rinse the chickpeas under cold water and place them in a large bowl.
   • Cover with plenty of water and let them soak overnight (or for at least 8 hours).
   • Drain and rinse the chickpeas before cooking.
2. Cook the Chickpeas:
   • Place the soaked and drained chickpeas in a large pot.
   • Cover with fresh water, making sure the water level is at least 2 inches above the chickpeas.
   • Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours or until the chickpeas are tender. Skim off any foam that forms on the surface.
3. Prepare the Soup Base:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
   • Add the minced garlic and sauté for another 1-2 minutes.
4. Combine and Simmer:
   • Add the cooked chickpeas to the pot with the sautéed vegetables.
   • Pour in enough water (or vegetable broth) to cover the chickpeas and vegetables by about 1-2 inches.
   • Add the bay leaves, dried oregano, salt, and pepper.
   • Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, allowing the flavors to meld together.
5. Finish the Soup:
   • Remove the bay leaves from the soup.
   • Using an immersion blender, blend a portion of the soup to thicken it slightly while keeping some of the chickpeas whole for texture. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot.
   • Stir in the lemon juice and adjust seasoning with additional salt, pepper, and lemon juice to taste.
6. Serve:
   • Ladle the soup into bowls.
   • Garnish with chopped fresh parsley, if desired.
   • Serve with extra lemon wedges on the side.

Tips:

• For extra flavor, you can add a pinch of cumin or smoked paprika to the soup.
• If you prefer a creamier texture, you can blend more of the soup or add a splash of cream or coconut milk.

Enjoy your Greek Chickpea Soup with Lemon!