Greek Chickpea Soup (Revithosoupa)
Greek Chickpea Soup (Revithosoupa) is a traditional Greek vegan soup that uses simple ingredients. This version uses canned chickpeas and is ready in 20 minutes.
Greek Chickpea Soup (Revithosoupa) is a traditional Greek vegan soup that uses simple ingredients. This version uses canned chickpeas and is ready in 20 minutes.
- Carbohydrate 1.35575 g
- Cholesterol 0 mg
- Fat 6.834825 g
- Fiber 0.29 g
- Protein 0.121075 g
- Saturated Fat 0.94074 g
- Serving Size 1 1 Serving (32g)
- Sodium 1163.0925 mg
- Sugar 1.06575 g
- Trans Fat 0.246445000000001 g
- Calories 66 calories
Step-by-step
- In a heavy soup pot, heat up olive oil and add garlic with rosemary; cook for a minute and add potatoes. Make sure not to burn the garlic.
- Add 4 cups of water or broth, cover and let cook for about 15 minutes, add rinsed chickpeas, cover and cook for another 5 minutes.
- Add salt, pepper and lemon juice. Adjust seasoning to your liking. Add more water if needed.
- Serve with pomegranate seeds and enjoy.
My Simple Greek Chickpea Soup Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and managing a household, a quick and nutritious dinner is a lifesaver. That's where this Greek Chickpea Soup (Revithosoupa) recipe truly shines. It's unbelievably simple, incredibly flavorful, and comes together in a flash – perfect for those nights when time is of the essence.
I discovered this recipe during a recent trip to Greece. I was captivated by the vibrant food culture and the ease with which even the simplest dishes burst with flavor. This soup, served in a small taverna nestled on a cliff overlooking the Aegean Sea, was a revelation. The subtle earthiness of the chickpeas, the fragrant rosemary, and the bright zing of lemon – it was a taste of pure sunshine. I knew I had to recreate it at home, and I'm thrilled to share my adapted version with you.
The beauty of this recipe lies in its simplicity. There's no complicated chopping or lengthy simmering required. The use of canned chickpeas shaves off a significant amount of prep time, making it ideal for a weeknight meal. I love that I can have a hearty and satisfying bowl of soup on the table in under half an hour – a true game changer for my busy schedule.
Beyond its convenience, this soup is incredibly versatile. Feel free to experiment with different herbs and spices. A pinch of red pepper flakes adds a welcome kick, while a sprinkle of fresh parsley adds a pop of color and freshness. I've also experimented with adding different vegetables like spinach or carrots. The possibilities are truly endless.
One of my favorite things about this soup is its adaptability. It’s perfect for a light lunch, a comforting dinner, or even a satisfying snack. Leftovers keep well in the refrigerator, making it an excellent option for meal prepping. Just imagine, a warm bowl of this delicious soup waiting for you after a long day at work – pure bliss!
More than just a quick meal, this Greek Chickpea Soup holds a special place in my heart. It's a reminder of my trip to Greece, a testament to the magic of simple ingredients, and a symbol of the nourishing and delicious meals I can create even amidst the chaos of everyday life. It's a recipe I'll cherish for years to come, and I hope it becomes a staple in your kitchen as well.
So, if you're looking for a quick, easy, and incredibly flavorful soup that's both healthy and satisfying, look no further. This Greek Chickpea Soup is a must-try. The vibrant flavors will transport you to the sun-drenched shores of Greece, even if you're just enjoying it in the comfort of your own home.
Give this recipe a try and let me know what you think! I'd love to hear about your experiences and any variations you create. Happy cooking!
Pro-tip: For an extra creamy soup, blend a portion of the soup with an immersion blender before serving.
Ingredients you'll need:
- Salt (to taste)
- 6 cloves garlic (minced)
- 1 tbsp olive oil (extra virgin)
- Lemon juice (to taste)
- 1 can chickpeas (15 oz)
- 1 medium potato (cubed)
- 2 sprigs rosemary (fresh, chopped)
- 1 tbsp pomegranate seeds
- 1/2 teaspoon black peppercorns (crushed)
Enjoy your delicious and easy Greek Chickpea Soup!
