Chickpea soup

5 from 3 votes

Revithosoupa or Greek chickpea soup is a hearty vegan soup that is full of flavour and nutrition!

Prep Time20

Cook Time1 30

Soaking time12

Course: Soup

Cuisine: Greek

Servings: people

Calories: 562kcal

Author: Mia Kouppa

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 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 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 freshly squeezed lemon juice
Enjoy!