Revithia (Greek Chickpea Soup)

🛒 Ingredients

• Dried Chickpeas 300 g · 1100 kcal
• Extra Virgin Olive Oil 73 g · 648 kcal
• Yellow Onion 200 g · 80 kcal
• Garlic Cloves 15 g · 23 kcal
• Lemon 50 g · 11 kcal
• Dried Oregano 2 g · 6 kcal
• Water 1500 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the dried chickpeas thoroughly and soak them in plenty of cold water overnight, or for at least 8-12 hours. Drain and rinse them again before cooking.
2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and dried oregano to the pot, stirring for about 1 minute until fragrant. Be careful not to burn the garlic.
4. Stir in the drained and rinsed chickpeas, then pour in the water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the chickpeas are very tender.
5. Once cooked, stir in the fresh lemon juice and season with salt and freshly ground black pepper to taste. For a thicker consistency, you can mash some of the chickpeas directly in the pot.
6. Serve hot, drizzled with extra virgin olive oil and optionally garnished with fresh oregano or parsley.