Savor this easy Greek chickpea soup Revithia recipe perfect for a healthy meal Enjoy rich flavors and simplicity in each bowl 155 chars
Ingredients
Scale
2 cups dried chickpeas
1 medium onion, diced
3 cloves garlic, minced
2 large carrots, chopped
2 celery stalks, chopped
5 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper, to taste
¼ cup olive oil
Juice of 1 lemon
Fresh parsley or dill, chopped, for garnish
Instructions
If using dried chickpeas, soak them overnight in plenty of water. If using canned chickpeas, skip this step.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and slightly golden, about 5-7 minutes.
Stir in the garlic, carrots, and celery, and cook for another 5 minutes until the veggies start to soften.
If using dried chickpeas, drain and rinse them before adding to the pot. If using canned chickpeas, wait until later to stir them in.
Add the vegetable broth, oregano, smoked paprika, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 45 minutes.
Once the chickpeas are soft, add the lemon juice and stir well. If you used canned chickpeas, stir them in now and let them heat through for about 5-10 minutes.
Before serving, taste and adjust seasoning if needed. If you want an creamier texture, feel free to use an immersion blender to blend a portion of the soup.
Finally, serve hot, garnished with fresh parsley or dill.
Notes
A comforting, budget-friendly dish that’s perfect for an easy weeknight dinner, this Easy Greek Chickpea Soup is vegan, gluten-free, and packed with flavors.
