Revithosoupa (Greek Chickpea Soup)

🛒 Ingredients

• Cooked Chickpeas 140 g · 210 kcal
• Onion 40 g · 16 kcal
• Garlic 4 g · 6 kcal
• Olive Oil 15 g · 133 kcal
• Lemon Juice 8 g · 2 kcal
• Water 163 g · 0 kcal

👨‍🍳 Instructions

1. Rinse dried chickpeas thoroughly and soak them in a large bowl of cold water overnight, or for at least 8-12 hours. Drain the soaked chickpeas before cooking.
2. In a large pot or Dutch oven, heat olive oil over medium heat and sauté finely chopped onion until softened, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
3. Add the drained chickpeas to the pot along with enough fresh water to cover them by at least two inches. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until chickpeas are very tender.
4. Season the soup with salt and freshly ground black pepper to taste. Remove from heat, then stir in fresh lemon juice and a generous drizzle of raw olive oil.
5. Ladle the hot Revithosoupa into bowls and serve immediately. Optionally garnish with a sprinkle of fresh parsley or oregano and a slice of lemon.