Traditionally, this soup is made using dried chickpeas soaked overnight and boiled the next day in vegetable stock. This process takes a little longer but it will definitely taste better. So go for it if you have the time on hand. Canned chickpeas make a suitable substitute if you are pressed for time. This recipe requires very few ingredients and most of them will be readily available in your kitchen. I have not used any potato but you could add it (cubed) as well to further thicken the soup.
Revithosoupa: Chickpea Soup
- 4 tbsp olive oil
- 1 medium onion (yellow or red), chopped finely
- 1 bay leaf
- 1 liter veggie broth
- 1 tbsp lemon juice peeled and cut in half
- 800 gm cans of chickpeas 400gm each
- 1-2 sprigs thyme leaves
- 2 tsp salt to taste
- black pepper to taste
- Heat the olive oil in a soup pot, and fry the bay leaf and thyme leaves. This will be followed by the chopped onion.
- Add the veg stock and season with salt & freshly ground pepper. Also add the 1 tbsp lemon juice at this point and let it come to a boil.
- Add the drained canned chickpeas and simmer for 10 mins.
- Take half the soup, blend it to a smooth batter and pour it back into the pot where the other half is still simmering.
- Serve hot with a swirl of olive oil, extra ground pepper, chilli flakes (if using) and thyme leaves for garnish.
Photo credit: www.americanmoments.net
Inspiration: miakouppa.com, www.thespruceeats.com, www.americanmoments.net