Winter winds are blowing outside today. You need something warm and filling. This Greek Chickpea Soup is my favorite healthy reset meal. It is bright, creamy, and so simple to make.
You will love how the lemon brightens the earthy beans. It feels like a sunny day in a bowl. Your kitchen will smell fresh and inviting very soon.
Why This Recipe Is a Winner
This soup is a true winner for busy families. It uses pantry staples that you likely already have. The lemon and olive oil create a rich broth. You get a creamy texture without using any heavy cream.
It is naturally vegan and very budget-friendly. This makes it a great choice for a healthy reset. You can feed your whole family for just a few dollars. It is simple, honest, and incredibly satisfying.
Simple Cooking Method
Making this soup is very straightforward for beginners. You start by soaking your dried chickpeas overnight. Then, you let them simmer until they are buttery soft. Even if you are new to cooking, you can do this.
The magic happens when you add the lemon juice. It turns the broth into a golden, silky dream. You do not need any fancy tools for this recipe. Just one pot and a little bit of patience.
Ingredients You’ll Need
These simple ingredients transform into a luxurious meal with just water and time.
- 250g dried chickpeas
- 1 large yellow onion, finely chopped
- 120ml extra virgin olive oil
- 2 lemons, juiced
- 1.5 liters water
- 1 bay leaf
- 1 teaspoon baking soda
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Step-by-Step Directions
- Place dried chickpeas in a large bowl with 1 teaspoon of baking soda and cover with plenty of water to soak for at least 12 hours.
- Drain the chickpeas and rinse them thoroughly under cold running water to remove the baking soda.
- In a large heavy-bottomed pot, sauté the chopped onion with 30ml of the olive oil over medium heat until translucent and soft.
- Add the rinsed chickpeas and the bay leaf to the pot and pour in 1.5 liters of water.
- Bring the pot to a boil, skim off any foam that rises to the surface, then reduce heat to low.
- Cover and simmer for approximately 75 to 90 minutes or until the chickpeas are completely tender.
- Stir in the remaining 90ml of olive oil and the lemon juice.
- Season with sea salt, black pepper, and dried oregano.
- Simmer for an additional 10 minutes uncovered to allow the broth to emulsify and thicken before serving.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. I love to add a drizzle of fresh olive oil on top. Pair it with some salty olives and crusty bread. It is perfect for a quiet comfort food night at home.
How to Store Leftovers
This soup actually tastes even better the next day. The flavors have more time to meld together. Keep it in an airtight container in your fridge. It will stay fresh for up to four days. You can also freeze it for a quick future meal.
Tips for Best Results
- Don’t skip the baking soda during the soak to ensure tenderness.
- Rinse the chickpeas very well after soaking to remove all soda.
- Choose a high-quality olive oil for the best flavor profile.
- Skim the foam carefully for a clear and clean broth.
- Add a handful of fresh summer herbs if you have them.
- Double the batch for easy meal prep during the week.
- Use a heavy pot to maintain a steady, gentle simmer.
- Wait to add the lemon until the chickpeas are fully soft.
Ways to Switch It Up
- Stir in a handful of fresh spinach at the very end.
- Use rosemary instead of oregano for a woodsy flavor.
- Top with crumbled feta cheese for a salty, tangy kick.
- Add a pinch of red pepper flakes for some gentle heat.
- In spring, swap the onion for fresh green leeks.
Common Questions
Can I use canned chickpeas?
You can, but the texture will not be as creamy. Dried beans release starch that thickens the soup naturally. If you use canned, reduce the cooking time significantly.
How do I know when the chickpeas are done?
They should be very soft and mash easily with a fork. If they are still firm, keep simmering them. The creamy texture depends on them being perfectly tender.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free and vegan. It is a wonderful option for guests with dietary needs. Just be sure to serve it with gluten-free bread!
I hope this cozy recipe brightens your winter evenings. Give it a try and let every lemony bite warm you up. Happy cooking!
— Lidia
Greek Chickpea Soup (Revithia)
Ingredients
- 250 g dried chickpeas
- 1 large yellow onion, finely chopped
- 120 ml extra virgin olive oil
- 2 lemons , juiced
- 1.5 liters wate r
- 1 bay lea f
- 1 teaspoon baking soda
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
- Place dried chickpeas in a large bowl with 1 teaspoon of baking soda and cover with plenty of water to soak for at least 12 hours.
- Drain the chickpeas and rinse them thoroughly under cold running water to remove the baking soda.
- In a large heavy-bottomed pot, sauté the chopped onion with 30ml of the olive oil over medium heat until translucent and soft.
- Add the rinsed chickpeas and the bay leaf to the pot and pour in 1.5 liters of water.
- Bring the pot to a boil, skim off any foam that rises to the surface, then reduce heat to low.
- Cover and simmer for approximately 75 to 90 minutes or until the chickpeas are completely tender.
- Stir in the remaining 90ml of olive oil and the lemon juice.
- Season with sea salt, black pepper, and dried oregano.
- Simmer for an additional 10 minutes uncovered to allow the broth to emulsify and thicken before serving.
