Greek Lemon Chickpea Soup (Revithia)
A classic peasant food that you'll find on any Greek table, especially during lent. I'm betting this dish was a part of your childhood too! I take a short cut and stick to canned chickpeas but feel free to use dry ones if you like. Just allocate extra time for boiling.
Ingredients
- 1 can chickpeas
- 1/2 cup olive oil
- 2 carrots grated
- 3 onions diced
- 2-3 cans water use the chickpea can as your measurement
- 4 cloves garlic minced
- 2 bouillon beef cubes you can use chicken or vegetable cubes if your meal is vegan
- 4-5 lemons the juice of lemons
- 3 bay leaves
- 1/2 tsp salt season to your liking
- 1/4 tsp ground black pepper season to your liking
- 1 tsp dried oregano season to your liking
- 1 tsp ground garlic powder season to your liking
- 1/4 cup chopped parsley more or less
- 1/4 cup crumbled feta to garnish optional
Instructions
- In a large pot, add olive oil and sauté onions, garlic, and shredded carrots at medium - low heat.
- Add in canned chickpeas and stir.
- Stir in the seasonings, bouillon, bay leaves, and add in the water and simmer.
- Add in the lemon juice towards the end of the cooking process and continue to simmer until the soup thickens. (about 10-15 min)
- Mix in the chopped parsley and serve. You can crumble up some feta into each bowl separately and serve with olives and bread or pita.
Tried this recipe?Let us know how it was!
