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.
- 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
- 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.
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