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Serves 6:
14 oz (400 grams) uncooked (dry) chickpeas
½ cup olive oil
1 onion, finely chopped
1 carrot, diced
1-2 celery stalks, finely diced
1 potato, diced
4 garlic cloves, grated
2 bay leaves
1-2 tablespoons dried thyme or oregano
Salt and black pepper
Pinch of crushed red pepper flakes
8 cups vegetable broth or water
Juice of 1-2 lemons
Garnish: finely chopped fresh parsley
Instructions
Soak the chickpeas in water overnight.
Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes.
Add grated garlic and warm through about 30 seconds.
Strain the chickpeas and add to the pot along with the salt, pepper, seasonings, and water. Bring to a boil and reduce the heat to low.
Skim any foam that comes to the top in the first 20-30 minutes of cooking.
Cover the pot and simmer for 1 and ½-2 hours or until the chickpeas and tender.
Taste and adjust seasoning if needed. Mash some of the potatoes and chickpeas with the back of a spatula. This will thicken the soup slightly.
Remove from the heat and add the lemon juice and chopped parsley.
Serve with toasted bread and olives. Enjoy!
Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months.
Note: This soup can be made with a tomato base by adding 24 ounces of crushed tomatoes at the time of adding the chickpeas to the pot. Leave out the lemon juice at the end.
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38 Comments
Hello, I just made this, I like the lemon taste so definitely made it with one and half lemons! I not a fan of making it a red sauce. I do like that fresh taste! And I used canned chickpeas, did not have fresh.. so next time will try to make it with fresh ones!
Wow. So. Nice
Where are. You. From
Thanks for recipe 💟
Instead of cornstarch…blend 1 cup of the cooked chickpeas from the soup. Add this purée back into the soup and voila! A richer texture without any added starch.
Made this on Wednesday, WOW what a great soup. I squeezed fresh lemon in to each bowl so good. I used vegan "chicken" stock for the liquid. Can't wait to try this one again.
Love this soup! I have made it so many times!!! Yummy 😋
Simple but delicious, to thicken it up you could take out a ladle or two and blend it.
Another wonderful healthy receipe love it.
I love everything Greek. Thanks, will try it out
If I don’t happen to have fresh parsley, can we maybe try substituting it for cilantro?
This would be my first time cooking it this way, but it’s the only ingredient I don’t have, so I figured maybe using cilantro instead. 😅
1 to 2 hours ????
Get a pressure cooker it takes just 2 to 3 mins
looks good ' great recipe . one little comment if you dont mind .when you cook legume ' such as peas , chickpeas ' beans ALWAYS put the salt at the end! .
This is the best soup😃
Looks amazing, on my rotation for meatless Monday
We loved your version Dimitra, definitely gonna try it out! Greetings from Amarynthos, Greece!
Σε παίρνω για γυναίκα μου όποτε θες. Εσύ θα φτιάχνεις τις σούπες κι εγώ τα γλυκά!
Its a good idea to add some salt when you have the chicken peas in the water overnight. I also recommend to boil the chicken peas -using cold water – for 5 to mins and discard the water Then use hit water to start cooking. Bay leaves garlic and thyme instead of parsley.
Nice i will try it
Lovely…
Nike chickpea soup
I'm used to seeing red onion in this chickpea soup recipes, is it not a necessity for this? I love red onions and onions in general.
Hello do you have an email. I have a couple of general questions about 🐥 peas.😀
Love this ♥️
You've put the salt from the very beginning, it is not wise to do so. Beans (any beans) will take longer time to cook and some of them might be still hard. In any case, when it comes to soup, use the salt by the end of process. That's the safest way.
Good soup would definitely puree at least some of the chick peas to runny. Water makes it bland vegetable broth a lot better.
Can the Imstapot do this?
The spice doesn't look like thyme. What is it?
😋❣️
pse nuk flisni grece
I love the lemony style! I always come back here before I make mine, it always comes out delicious and I do freeze some of it for another time! 😊
I am an American married to a Greek, we are retired and have moved to Greece for our retirement! I love it here! I finally have learned to cook for my first time in my life! My husband is a chef and he has been teaching me and I am loving it! We were in the restaurant business for forty years and we lived in the business, he did all the cooking and I did just about everything else! 🤣 Now I can enjoy cooking for him. ❤️❤️❤️
Do you think cabbage would be good in this recipe?
It looks yummy
I saute the onions in about 1/4 c olive oil until they start to slightly brown — this really flavors the whole soup. I also cook in the oven, not stovetop, which i think makes a difference. 250 degrees for about 4 hours. I only rinse the chickpeas, I don't soak them. The chickpeas actually release a liquid that thickens the soup slightly as they cook, so I don't use thickener. Revithia is one of those SUPER SIMPLE yet amazingly delicious soups… it's incredible.
Just made this today, 25th March 23. A superb light and filling soup that is exceptionally cheap to make. I found that the juice of one Lemon was sufficient to flavour the dish. several portions now in the freezer and will definetely make again.
Dimitra, Cannot wait to have it, It is the same receipe with fasolia aspra? etsi?
Dimitra, do you keep the chickpeas skin on? is there an easy way to remove it?
Yum 🤤 I’m definitely making this one tomorrow! I’m soaking my chick peas today. I put in 2 1/2 cups, I hope this is not too much!? 😮
Thanks 🙏 😊