Today, my column “Soups of the World” takes us to Greece, where we will prepare the traditional Greek chickpea soup (Revithia soupa).
It’s a fantastic soup suitable for winter, slightly different from the chickpea soup we make, a traditional dish that is among the most popular winter dishes in Greece.
To prepare this comfort food, you’ll need just five ingredients (chickpeas, lemon, oil, onion, and water) and you’ll get a truly delicious and economical dish.
If you don’t want to miss any of my recipes, subscribe to my social channels:
– facebook by clicking HERE
– Instagram by clicking HERE
So, without further ado, let’s prepare the revithia soupa together, it’s so delicious!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Greek
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz dried chickpeas (soaked overnight for at least 12 hours)
- 1 red onion (large or two small)
- lemon juice (from 1 lemon)
- 2 tsp extra virgin olive oil
- to taste salt
- to taste pepper (optional)
- to taste chives (optional, for garnishing or parsley or oregano)
- 17.6 oz water
Tools
- 3 Terrine
- 1 Pressure Cooker
Steps
To prepare this Greek chickpea soup or revithia soupa, you need to soak the chickpeas overnight for at least 12/18 hours.
The next day, rinse the chickpeas thoroughly under running water.
In a pressure cooker, heat some oil, add finely chopped onion, sauté, add the chickpeas and stir, cover everything with water so that the chickpeas are covered by at least a finger of water, cook for 30 minutes from the whistle.
If not using a pressure cooker, cook the chickpeas for about an hour over low heat, skimming occasionally, the chickpeas must always be covered with water.
When the chickpeas are cooked, add the juice of one lemon and stir.
Plate up, garnishing with a bit of chives or parsley or oregano and also adding a bit of pepper, if you like.
Serve hot with a slice of toasted bread.
Francy’s Tip: if you’re in a hurry but still want to prepare this soup, use cooked chickpeas.
After sautéing the onion, add the already cooked chickpeas, adding a little water with a quarter of a bouillon cube, cook for about a quarter of an hour, and voilà, the soup is ready.
Storage
You can store it in a closed container in the fridge for two or three days
Don’t miss any recipes.
Follow me and subscribe on:
– facebook by clicking HERE
– Instagram by clicking HERE
– Youtube by clicking HERE
– TikTok by clicking HERE
Return to the HOMEPAGE to see the latest published recipes.
Return to the HOMEPAGE to see the latest published recipes.
FAQ (Questions and Answers)
Can the soup be frozen?
Yes, I freeze it already portioned.
Is it possible to achieve a creamy soup texture?
Of course, you just need to blend a part of the chickpeas.
Do you know why this soup will allow you to better absorb the iron contained in chickpeas?
Simply thanks to the use of lemon, find out more by reading the article at this address.
