Revithia soupa, a venerable Greek chickpea soup infused with the zesty brightness of lemon, stands as a testament to the artistry of Mediterranean cuisine. This culinary symphony harmonizes an array of vegetables, gracefully choreographed in olive oil, with the lively accompaniment of garlic, red onion, celery, and carrot. As the ingredients dance in the pot, their amalgamation releases a fragrant melody, filling the kitchen with the promise of a hearty and flavorful meal.
The aromatic overture continues with the introduction of oregano, rosemary, and a bay leaf—a triumvirate of herbs that weaves the essence of the Mediterranean landscape into the very fabric of the soup. The star of the show, chickpeas, whether sourced from cans or soaked from dry, adds a robust texture and a nutty undertone to the broth, creating a foundation for the culinary crescendo that is yet to come. This symphony of flavors unfolds as the pot simmers, allowing the ingredients to mingle and meld into a cohesive and satisfying composition.
The denouement of this gastronomic performance arrives as the soup nears completion. The heat is extinguished, and into the melange goes an encore of two tablespoons of olive oil, freshly squeezed lemon juice, and the optional grace notes of chopped parsley. This final act imparts a refreshing and citrusy note, lifting the soup to a crescendo of taste that lingers on the palate. The result is not merely a soup but a culinary masterpiece—a velvety elixir that embodies the comfort and warmth of a winter’s embrace.
Yet, the beauty of revithia soupa transcends its delicious taste. It beckons as a versatile creation, inviting a medley of textures to the table when served alongside crusty bread. Its inherently plant-based composition aligns with the tenets of vegan living, offering a wholesome and inclusive repast for a diverse array of palates. The nutritional tableau reveals a thoughtful balance, with protein-rich chickpeas, an abundance of fiber, and a modest yet satisfying caloric footprint.
In essence, revithia soupa emerges not just as a recipe but as a cultural celebration—a culinary journey that traverses the sun-soaked hillsides of Greece and brings the spirit of the Mediterranean to the global dining table. It is a dish that transcends the boundaries of time and geography, inviting all who partake in its indulgence to savor not only the richness of its flavors but also the warmth of a shared communal experience.
Greek Chickpea Soup with Lemon (Revithia)
This Greek chickpea soup with lemon is packed with vegetables and enhanced with Mediterranean flavours for a nutritious yet super tasty dinner. The perfect warming comfort food for a cold winter’s night, revithia soupa is naturally vegan and pairs well with some crusty bread.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Ingredients
- 1/2 cup olive oil + extra 2 tbsps, divided
- 1 large red onion
- 2 cloves garlic
- 2 celery sticks
- 1 carrot
- 2 tbsps oregano
- 1 sprig rosemary, needles only, minced
- 1 bay leaf
- 2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
- 750 ml (3 cups) vegetable stock
- 2 lemons, juice of
- Fresh parsley, optional
Instructions
- Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens. Add the garlic and continue to cook for 30 seconds until fragrant.
- Add the carrot and celery to the pot together with the oregano, rosemary and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
- Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
- When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice and chopped parsley if you want and stir well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.
Notes
If you think that the soup is too thick, add some more vegetable stock.
To thicken the soup, try to crush some of the chickpeas with a wooden spoon.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 600mgCarbohydrates: 55gFiber: 13gSugar: 18gProtein: 13g