Revithosoupa: Greek Style Chickpea Soup

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Get this recipe and many on my website: Serves 6: 14 oz (400 grams) uncooked (dry) chickpeas ½ cup olive oil 1 onion, finely chopped 1 carrot, diced 1-2 celery stalks, finely diced 1 potato, diced 4 garlic cloves, grated 2 bay leaves 1-2 tablespoons dried thyme or oregano salt and black pepper Pinch of crushed red pepper flakes 8 cups vegetable broth or water Juice of 1-2 lemons Garnish: finely chopped fresh parsley Instructions Soak the chickpeas in water overnight. Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes. Add grated garlic and warm through about 30 seconds. Strain the chickpeas and add to the pot along with the salt, pepper, seasonings, and water. Bring to a boil and reduce the heat to low. Skim any foam that comes to the top in the first 20-30 minutes of cooking. Cover the pot and simmer for 1 and ½-2 hours or until the chickpeas and tender. Taste and adjust seasoning if needed. Mash some of the potatoes and chickpeas with the back of a spatula. This will thicken the soup slightly. Remove from the heat and add the lemon juice and chopped parsley. Serve with toasted bread and olives. Enjoy! Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months. Note: This soup can be made with a tomato base by adding 24 ounces of crushed tomatoes at the time of adding the chickpeas to the pot. Leave out the lemon juice at the end. Official Facebook Page: Instagram: Pinterest: Twitter: Here are links to some of my favorite cooking tools. The links take you to Amazon where I’m proud to be an affiliate partner 🙂 My cutting board: Kitchen Aid Mixer: Food Processor: Microplane: Madeleine Pan: Cheesecake Pan: Vitamix Blender: Nonstick pan: Cast iron pan: Pastry Bag: Half sheet baking pans: Thanks for watching! I’d love to see your recreations of these dishes so please share pics with me on social media 🙂 Don’t forget to SUBSCRIBE and spread the word so that we can make the world more delicious! .

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29 COMMENTS

  1. Ok so you soak the chickpeas overnight or for eight hours or so and put them right into the broth without pre-cooking them? Omitting the initial cooking before using in a recipe would save time and trouble so this would be great. That looks a bit like the Italian pasta e fagiole – looks delicious. I love pulses/legumes and am checking out your other recipes!

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