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A bowl of creamy yellow chickpea soup with fresh lemon slices and herbs.

Lemony Greek Chickpea Soup (Revithia)

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 250 g dried chickpeas, soaked overnight in water with 1 teaspoon of baking soda
  • 1 large yellow onion, finely diced
  • 80 ml extra virgin olive oil, divided
  • 1.5 liters wate r
  • 2 medium lemons , juiced
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 1 bay lea f

Instructions
 

  • Drain and rinse the soaked chickpeas thoroughly under cold running water.
  • Place the chickpeas in a large heavy-bottomed pot and cover with 1.5 liters of fresh water.
  • Bring to a boil over high heat, then use a slotted spoon to skim and discard any foam that rises to the surface.
  • Add the diced onion, bay leaf, and 40ml of the extra virgin olive oil to the pot.
  • Reduce the heat to low, cover with a tight-fitting lid, and simmer for 75 to 90 minutes, or until the chickpeas are completely tender and starting to break down.
  • Stir in the remaining 40ml of olive oil, the lemon juice, dried oregano, salt, and pepper.
  • Continue to simmer uncovered for another 10 minutes, stirring occasionally to help the starch from the chickpeas emulsify with the oil and lemon into a creamy broth.
  • Remove the bay leaf and serve hot.