Greek Chickpea Soup with Lemon (Revithia)

Greek Chickpea Soup with Lemon, known as “Revithia,” is a traditional Greek dish celebrated for its simplicity and robust flavor. This comforting soup features chickpeas as the main ingredient, simmered with onions, garlic, and a generous amount of lemon juice, which adds a bright, tangy note. Revithia is often seasoned with herbs like dill or parsley, and sometimes enhanced with a touch of olive oil for richness. This dish is not only nutritious and filling but also embodies the essence of Greek home cooking with its wholesome, fresh ingredients.

Greek Chickpea Soup with Lemon (Revithia)

Ingredients for Your Gourmet Adventure

½ cup olive oil, plus an extra 2 tablespoons, divided

1 large red onion, finely chopped

2 cloves of garlic, minced

2 celery sticks, sliced

1 carrot, diced

2 tablespoons oregano, dried or fresh

1 sprig rosemary, needles minced

1 bay leaf for that touch of flavor

2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked

750 ml (about 3 cups) of rich vegetable stock

The juice of 2 zesty lemons

Fresh parsley, chopped (optional, but recommended for that fresh kick)

Creating Your Culinary Masterpiece

Begin by heating the olive oil in a large pot over medium heat. Sauté the onion until it becomes tender and translucent.

Add in the fragrant garlic and cook for a brief 30 seconds, just until it releases its aroma.

Now, introduce the carrot and celery, along with the oregano, rosemary, and bay leaf. Stir them together to combine the flavors.

Add the chickpeas and vegetable stock, stir well, and bring the mixture to a gentle simmer.
Reduce the heat, cover the pot, and let the soup simmer for 25-30 minutes, allowing the flavors to meld beautifully.

Once the soup is ready, turn off the heat. Stir in the additional olive oil, fresh lemon juice, and if you like, some parsley for an extra layer of flavor. Season to taste with salt and freshly ground black pepper.

To store Greek Chickpea Soup with Lemon (Revithia), follow these steps:

1. Cool the Soup: Allow the soup to cool to room temperature before storing.
2. Refrigeration: Transfer the soup to an airtight container and refrigerate. It will stay fresh for up to 4-5 days.
3. Freezing: For longer storage, you can freeze the soup. Place it in a freezer-safe container, leaving some space at the top for expansion. Revithia can be frozen for up to 3 months.
4. Reheating: To reheat, thaw frozen soup in the refrigerator overnight and then warm it on the stove over medium heat, stirring occasionally. If refrigerated, simply reheat on the stove or in the microwave until hot.

Keep in mind that the lemon flavor might become more pronounced over time, so adjust seasoning as needed when reheating.

Variations:

1. Vegetable Additions: Enhance the soup by adding vegetables such as carrots, celery, or spinach for extra flavor and nutrition.
2. Protein Boost: Incorporate other proteins like diced chicken or tofu for a heartier dish.
3. Herbs and Spices: Experiment with different herbs like thyme or oregano, or spices like cumin or paprika, to create unique flavor profiles.
4. Creamy Texture: Blend a portion of the soup to achieve a creamy texture while keeping some whole chickpeas for added texture.

Tips:

1. Pre-Soaking Chickpeas: For better texture and reduced cooking time, soak dried chickpeas overnight. If using canned chickpeas, be sure to rinse them well.
2. Adjusting Lemon: Add lemon juice gradually to taste, as it can become more intense during storage.
3. Simmer Time: Allow the soup to simmer long enough for the flavors to meld together, typically 30-45 minutes.
4. Garnishes: Fresh herbs like parsley or dill, or a drizzle of high-quality olive oil, can add a burst of flavor when serving.
5. Texture Control: For a thicker soup, mash some of the chickpeas or blend part of the soup with an immersion blender.