Greek Chickpea Soup Soupa Revithia Recipes
GREEK CHICKPEA SOUP - SOUPA REVITHIA
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
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)
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
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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- To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
- When you are 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 (4-5 times). Put your hands in the colander and rub them well.
- Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).
- Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 15 minutes.
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