Revithosoupa (Greek Chickpea Soup)

Name: Revithosoupa (Greek Chickpea Soup)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cans canned chickpeas (15 oz cans), drained and rinsed, drained, rinsed; 1 yellow onion, thinly sliced; 4 garlic cloves, minced; 1/4 cup extra-virgin olive oil; 4 cups vegetable broth; 2 cups water; 2 bay leaves; 1/2 tsp dried rosemary; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp fresh lemon juice; 1/4 cup fresh flat-leaf parsley, chopped

A humble and deeply satisfying Greek soup of tender chickpeas simmered with onion, olive oil, and lemon. Simple pantry ingredients produce a velvety, nourishing bowlful beloved across Greece.

55 minEasyServes 6240 cal/serving

GreekSoupStovetopVeganMediterraneanStandardHigh FiberGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans canned chickpeas (15 oz cans), drained and rinsed, drained, rinsed
1 yellow onion, thinly sliced
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
4 cups vegetable broth
2 cups water
2 bay leaves
1/2 tsp dried rosemary
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp fresh lemon juice
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Heat half the 1/4 cup extra-virgin olive oil in a large pot over medium heat. Add 1 thinly sliced yellow onion and cook, stirring occasionally, for 8-10 minutes until softened and translucent.
2

Add 4 minced garlic cloves and cook for 1 minute more until fragrant.
3

Add 2 cans canned chickpeas (15 oz cans), drained and rinsed, 4 cups vegetable broth, 2 cups water, 2 bay leaves, and 1/2 tsp dried rosemary. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
4

Bring to a boil, then reduce heat and simmer for 25-30 minutes. After 15 minutes, scoop out about one-third of the chickpeas, mash them roughly with a fork, and return them to the pot - this thickens the soup naturally.
5

Discard the bay leaves. Stir in 2 tbsp fresh lemon juice and the remaining olive oil.
6

Taste and adjust seasoning. Ladle into bowls and top with 1/4 cup chopped fresh flat-leaf parsley and a drizzle of extra olive oil.

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Questions

What is Revithosoupa (Greek Chickpea Soup)?

A humble and deeply satisfying Greek soup of tender chickpeas simmered with onion, olive oil, and lemon. Simple pantry ingredients produce a velvety, nourishing bowlful beloved across Greece. This reference files it under Greek soup: made on the stovetop, rated easy and about 55 minutes start to finish.

Can I use dried beans instead of canned in Revithosoupa (Greek Chickpea Soup)?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Revithosoupa (Greek Chickpea Soup) uses 2 cans canned chickpeas (15 oz cans), drained and rinsed, drained, rinsed.

Is Revithosoupa (Greek Chickpea Soup) gluten-free?

Yes. As written, nothing in the ingredient list for Revithosoupa (Greek Chickpea Soup) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Revithosoupa (Greek Chickpea Soup)?

One serving (the recipe makes 6) is about 240 calories, with 10 g protein, 28 g carbohydrate and 6 g fat, plus 6 g fiber and 1000 mg sodium. The figures are estimates computed from the ingredient list.

How long does Revithosoupa (Greek Chickpea Soup) keep?

Refrigerate Revithosoupa (Greek Chickpea Soup) for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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