Lemony Greek Chickpea Soup (Revithia)
Hearty lemon Greek chickpea soup is packed with tender chickpeas, herbs, and a bright lemony flavor. Easy to make, comforting, and perfect for a weeknight meal, light dinner or mezze spread.
Servings: 4
Calories: 153kcal
Equipment
- 1 medium sauce pan
- 1 sharp chef's knife
- 1 cutting board
Ingredients
- 2 cans drained and rinsed Or - 300 g dried chickpeas, soaked overnight and cooked until tender
- 1 medium yellow onion finely diced
- 2–3 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 bay leaf
- 1 tsp dried oregano or 1 sprig fresh oregano/rosemary
- 4–5 cups vegetable broth
- 1 large lemon about 2–3 tbsp juice, plus wedges for serving
- Salt and black pepper to taste
- Optional garnishes: Extra virgin olive oil drizzle, chopped fresh parsley, oregano sprigs, lemon wedges
Instructions
Prepare Chickpeas (if using dried)
- Place dried chickpeas in a bowl and cover with cold water. Soak at least 8 hours or overnight. Drain and rinse before cooking.
- In a large pot, add soaked chickpeas and enough fresh water to cover by 2 inches. Bring to a boil, reduce heat, and simmer until tender (about 1.5–2 hours). Skim off any foam while cooking.
- Drain, reserving some of the cooking liquid if you’d like to use it in the soup.
Sauté Aromatics
- In a soup pot, heat the 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes.
- Stir in the garlic and cook for 1 more minute until fragrant.
Build the Soup
- Add cooked chickpeas and broth to the pot. Add bay leaf and oregano. Simmer for 15–20 minutes to let flavors meld. Simmer for up to an hour for a softer bean texture.
Finish with Lemon
- Remove the bay leaf. Stir in fresh lemon juice. Season with salt and black pepper. Simmer for another 5 minutes, tasting and adjusting lemon or seasoning as needed.
Serving Suggestions
- Garnish with chopped parsley, oregano sprigs, and a drizzle of extra virgin olive oil. Serve with lemon wedges, crusty bread, and/or olives.
Notes
Storing Instructions: Store in an airtight container for up to three days. The chickpeas beans will soften over time.
Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 942mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 509IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 0.3mg