Even for an average Indian, my tolerance for heat in food is quite high. I rarely find any food marked as extra spicy on a restaurant’s menu card to be spicy enough for me. However, as I started exploring more cuisines through my blog, I have become more adaptable to different flavors and learned to enjoy the simplest and mildest dishes. Strangely, despite having almost no trace of heat in them, Iranian dish Fesenjan and Greek dishes like Greek Watermelon Salad, and Greek Yogurt dip are now on my list of favorite dishes. Though I still love hot and spicy food, I equally enjoy milder flavors. Today’s recipe- Greek Chickpea soup, traditionally known as Revithia soupa or Revitho soupa is one such recipe that is created by using the simplest ingredients but is very flavorful and satisfying.
Frequently asked questions
More easy chickpea recipes
Looking for more ways to cook chickpeas? Don’t miss checking out the following easy and tasty chickpea recipes from all over the world:
Ingredient notes and substitute suggestions
Dried chickpeas: Use organic dried chickpeas to make this Greek soup. You will get the perfect consistency and taste of Revithiosoupa only if you cook dried chickpeas from scratch. However, if you don’t have time or patience for that you can use canned chickpeas too but you won’t get the same result. I have tried both and the one made with dried chickpeas tastes far better. Onion: I have used brown onion, you can use red too. Fresh dill: My favorite herb to use in Greek recipes is dill. You can also use fresh parsley or rosemary to flavor this soup. Lemon: For extra refreshing lemony flavor, use lemon juice as well as zest. Olive oil: Olive oil is a key ingredient in this recipe. Use a good quality olive oil to get the best flavor.
Step 2: Heat olive oil in a cooking pot. Step 3: Add chopped onion, carrot, celery, and minced garlic. Step 4: Cook for 4-5 minutes. Step 5: Add bay leaf and dried oregano. Saute for a few seconds. Step 6: Add soaked chickpeas. Saute them for a minute too. Step 7: Add vegetable stock and mix. Step 8: Cover the pot. Step 9: Cook covered for around 1.5 hours or until the chickpeas are nicely cooked. Keep on checking and stirring in between. If required, add more vegetable stock. Step 10: Remove the bay leaf. Step 11: Take out a ladle full of cooked chickpeas and put them in a grinding jar or food processor. Add the remaining 2 tablespoons of olive oil, lemon juice, salt, and ground black pepper. Step 12: Pulse to make a smooth paste. Step 13: Add chickpea paste to the cooking pot. Steps 14 and 15: Mix and cook for another 2 minutes. Step 16: Garnish with chopped dill. Your delicious Greek chickpea soup is ready to be enjoyed! You can also serve a refreshing salad on the side like this Greek potato salad, or orzo salad. It can also be paired with grilled vegetables. However, this chickpea soup is so flavorful and filling that you can enjoy it without any side dish too. It also freezes well. You can freeze it in batch-size freezer-safe containers for up to 3 months. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
