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

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.

Questions

How long does Revithosoupa (Greek Chickpea Soup) keep?

Refrigerate it 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.

Can I halve or double Revithosoupa (Greek Chickpea Soup)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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