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Revithia
Slow-cooked Greek chickpea soup with rosemary, lemon and olive oil. Mashing some of the chickpeas directly in the pot thickens the soup naturally instead of needing cream or flour.
Total time
130 min
Prep
20 min
Cook
110 min
Difficulty
easy
Cuisine
Greek
veganvegetariangluten-free
Ingredients
500gdried chickpeas, soaked overnight
2large onions, diced
4 clovesgarlic
2 sprigsrosemary
juice of 2lemons
5 tbspextra-virgin olive oil
saltto taste
fresh parsleyto serve
Instructions
1
Drain chickpeas. Cook in fresh water 1.5 hours until very tender.
2
Heat olive oil in a pot. Fry onion until golden, add garlic and rosemary.
3
Add cooked chickpeas with their water. Simmer 20 minutes.
4
Mash some chickpeas for a thicker soup.
5
Remove rosemary. Add lemon juice, salt and parsley. Drizzle oil to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
399
Protein
12.4g
Fat
21g
Carbs
43.8g
Fiber
12.3g
Sodium
15mg
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