Greek Chickpea Soup Soupa Revithia Recipes

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GREEK CHICKPEA SOUP - SOUPA REVITHIA



Greek Chickpea Soup - Soupa Revithia image

Simple and tasty soup. Great for Vegetarians. Preparation time is soaking time for chickpeas (overnight).

Provided by Pesto lover

Categories     Beans

Time 14h

Yield 8 serving(s)

Number Of Ingredients 9

1 lb dried garbanzo beans
2 tablespoons baking soda
6 cups water
3 white onions, finely chopped
1 pinch dried dill
6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 small lemons

Steps:

  • Soak chickpeas overnight in 6 cups water.
  • Drain and rub with baking soda. Let sit 10 min and then rub off skins and rinse well.
  • Place chickpeas in 4 qt pot with 6 cups water. Bring to boil. Remove froth.
  • Reduce heat to low. Add onions and dill. If you have fresh dill, use 1 Tbsp.
  • Simmer 2 hours or until tender.
  • Add salt, pepper and olive oil.
  • Serve with lemon wedges or you can squeeze juice of lemons into soup before serving.

Nutrition Facts : Calories 315.1, Fat 13.6, SaturatedFat 1.8, Sodium 1251, Carbohydrate 39, Fiber 10.8, Sugar 8, Protein 11.5

CLASSIC GREEK CHICKPEA SOUP (REVITHOSOUPA)



Classic Greek Chickpea Soup (revithosoupa) image

A vegetarian and hearty Greek soup that is packed with nutrients, fiber and healthy protein

Provided by Marilena Leavitt

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 17

8 oz. dried, organic chickpeas, soaked overnight
1 med. red onion, chopped
1 lrg. or, 2 med. carrots, quartered and chopped
2 small tender celery sticks and leaves, chopped
2 med. garlic cloves, minced
¼ cup extra virgin olive oil
5 cups vegetable stock (or, water)
2 --- bay leaves
1 sprig fresh rosemary
1 sprig fresh thyme (optional)
2 tsp. lemon zest
2 tsp. lemon juice (or, more)
½ tsp. salt
¼ tsp. freshly ground pepper
2-3 tsp. honey (optional)
--- --- extra virgin olive oil for serving
--- --- fresh celery leaves and dill for topping

Steps:

  • Place the chickpeas in a bowl with a sprinkle of salt. Cover by double the amount of water and let them soak overnight. In the morning, drain them and wash them well.
  • Prepare the vegetables: chop the onion, carrots and celery and mince the garlic.
  • In a medium pot, sauté the vegetables with ¼ cup of olive oil for a few minutes. Stir in the chickpeas and sauté for just a couple of minutes more.
  • Add the hot stock, the bay leaves, the rosemary, and the thyme. Bring to a boil, reduce to a medium-low heat, partially cover the pot, and cook for about half an hour. The cooking time will depend on the quality of the chickpeas. If necessary, cook them a little longer until tender. Add more hot liquid (stock or water) if necessary.
  • Remove two ladles of soup with some of the broth and place in a small food processor or blender. Blend until smooth. Stir back into the pot with the rest of the soup.
  • Remove from the heat, stir in the lemon zest and juice, the salt and pepper, and the honey (if using).
  • Top with extra olive oil, dill, and freshly ground black pepper. Serve with extra lemon slices.

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