Greek Chickpea Soup with Lemon

Greek Chickpea Soup with Lemon, also known as “Revithia Soupa,” is a delicious and nutritious dish that’s popular in Greek cuisine. Here’s a simple recipe to make this hearty soup:

Ingredients:

• 1 cup dried chickpeas, soaked overnight or for at least 8 hours
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bay leaf
• 6 cups vegetable or chicken broth
• 1 lemon, zest and juice
• Salt and pepper, to taste
• Extra virgin olive oil
• Chopped fresh parsley, for garnish

Instructions:

1. Drain and rinse the soaked chickpeas. Set aside.
2. In a large pot, heat some olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add the soaked chickpeas and bay leaf to the pot. Pour in the vegetable or chicken broth. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 1 to 1.5 hours, or until the chickpeas are tender. Stir occasionally.
5. Once the chickpeas are tender, remove the bay leaf from the pot. Using an immersion blender or a regular blender, blend a portion of the soup until smooth. This helps to thicken the soup while still leaving some texture.
6. Return the soup to the pot if using a regular blender. Stir in the lemon zest and juice. Season with salt and pepper to taste.
7. Allow the soup to simmer for an additional 10-15 minutes to allow the flavors to meld together.
8. Serve the Greek Chickpea Soup hot, garnished with chopped fresh parsley and a drizzle of extra virgin olive oil. You can also serve it with a slice of crusty bread for dipping.

Enjoy your comforting and flavorful Greek Chickpea Soup with Lemon!