GREEK CHICKPEA SOUP
This Greek chickpea soup has a nutty, lemon flavor and an almost creamy buttery texture. It's so heartwarming that it will warm your soul from within.
- 1 bay leaf
- 1 large red onion, finely chopped
- 500g / 17 oz. dried chickpeas (revithia)
- juice of 1 to 2 lemons
- 2 tablespoons of flour
- 2 tablespoons of dried oregano (optional)
- 1/2 cup olive oil
- salt and freshly ground pepper
- vegetable broth (optional)
First, to make this Greek chickpea soup (revithia soupa) recipe, first wash the chickpeas and soak them in plenty of cold water overnight (ideally for 18 hours).
Then, when you're ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4 to 5 times). Put your hands in the colander and rub them well.
Place the revithia in a large pot with enough cold water to cover them (about 4 cm above the chickpeas).
Increase the heat and bring to a boil. Continue to remove the foam from the top with a wooden spoon for about 15 minutes.
Drain the chickpeas then return them to the pot and add enough lukewarm water to cover them. Bring to a boil and add olive oil, chopped onion, oregano and bay leaves.
Lower the heat to simmer and place the lid on. Let the revithia cook for 1 to 2 hours, depending on the chickpeas, until tender. Add more water if necessary so as not to dry out.
If you prefer your soup to be thicker, at the end of cooking add the flour and lemon juice in a bowl and gradually pour 1 to 2 ladles of soup and whisk. Slowly add the mixture to the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.
Serve this Greek chickpea soup still hot with plenty of Kalamata olives and crusted bread on the side. Happy Cooking Time.