Chickpea soup
Revithosoupa or Greek chickpea soup is a hearty vegan soup that is full of flavour and nutrition!
Servings: 4 people
Equipment
- Saucepot
Ingredients
- 2 cups dried chickpeas
- 1 cup carrots, cut into rounds
- 1 cup chopped leeks (white part only)
- 1/2 medium onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, finely chopped
- 1/3 cup (80 mL) olive oil
- 1 bay leaf
- 1/2 teaspoon fresh thyme
- 8 cups (2L) water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup (60 mL) freshly squeezed lemon juice
Instructions
- Rinse the chickpeas, and sort through them, removing any stones you may find.2 cups dried chickpeas
- Soak your chickpeas in a large bowl of water for at least 12 hours, or overnight.
- After your chickpeas have soaked, rinse them well and set aside.
- In a large pot, heat the olive oil and sauté the onion and leek for approximately 5 minutes, stirring often. Add the carrots, celery and garlic and sauté for an additional 3 – 4 minutes, stirring often. Add the fresh thyme, bay leaf and the drained chickpeas and stir well. Cook for a couple of minutes.1 cup carrots, cut into rounds, 1 cup chopped leeks (white part only), 1/2 medium onion, chopped, 1 celery stalk, chopped, 2 cloves garlic, finely chopped, 1/3 cup (80 mL) olive oil, 1/2 teaspoon fresh thyme, 1 bay leaf
- Next, add the water to the pot. Bring to a boil and then reduce the heat to medium high. Cook covered for approximately 75 – 90 minutes. Add the salt and pepper. Check the chickpeas for doneness; they should be soft, but not mushy.1 teaspoon salt, 1/4 teaspoon ground black pepper, 8 cups (2L) water
- When the chickpeas are done to your liking, remove the soup from heat and stir the fresh lemon juice into your pot.1/4 cup (60 mL) freshly squeezed lemon juice
- Enjoy!