Revithia (Greek Chickpea Soup)

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Revithia is a Greek chickpea soup made with canned chickpeas, carrot, celery, oregano, and fresh lemon juice. Blending two cups of the soup makes it creamy without any cream. Serve with crusty bread for a filling lunch or light dinner.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: Greek

Servings:

Author: Shadi HasanzadeNemati

Ingredients

2 tablespoons olive oil plus more for serving
1 yellow onion chopped
3 cloves garlic minced
1 large carrot diced
2 celery ribs chopped
1 teaspoon dried oregano
1 teaspoon coarse salt see notes
2 cans chickpeas 15-oz each, drained and rinsed
2 bay leaves
6 cups chicken broth vegetable broth, or water
2 lemons juice of
Black pepper optional

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
Add the garlic and cook for 1 minute, until fragrant.
Add the carrot and celery and cook for 10 minutes, until they soften and start to release their flavor.
Stir in the oregano, salt, chickpeas, and bay leaves.
Pour in the broth or water and bring to a low simmer. Cover and cook for 30 to 45 minutes, until the vegetables are tender.
Remove and discard the bay leaves. Transfer 2 cups of the soup to a blender, or to a separate container if using an immersion blender, and blend until smooth.
Stir the blended soup back into the pot and simmer for 10 more minutes.
Turn off the heat and stir in the lemon juice. Taste and adjust the salt, and add black pepper if you like.
Serve drizzled with olive oil, with crusty bread on the side

Notes

Salt: The amount of salt is for water or unsalted broth. If your broth is salted, add salt to taste at the end instead.
Chickpeas from scratch: Replace the canned chickpeas with 3 cups of chickpeas you have already cooked at home. Add them at the same step.
Blending: Remove the bay leaves before blending. Don’t skip the blending, because the soup will be watery without it.
Storage: Keep the soup in an airtight container in the fridge for up to 4 days. Reheat it in a saucepan over medium heat and add a squeeze of lemon juice for freshness. The soup also freezes well.

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