Greek chickpea soup is a nutritious dish with a high protein content, while also being satisfying and comforting. Cooking requires time and prior organization if using dried chickpeas, but it can be a quick recipe if you already have pre-cooked legumes.
Ingredients:
250g cooked chickpeas
1 red onion
1 carrot
1 celery stalk
1 garlic clove
Vegetable broth
1 lemon
Rosemary, thyme, bay leaf
Fresh parsley and/or dill
Salt, pepper, extra virgin olive oil
Legumes are a very important part of the Mediterranean diet, especially in Greek cuisine. Among the many traditional recipes that showcase their popularity are baked giant beans with tomato (gigantes plaki), lentil soup (fakes), Santorini yellow pea purée (fava), and this chickpea soup, called revithada.
How to Prepare Greek Chickpea Soup:
If using dried chickpeas, soak them for at least 8 hours. Use a large bowl and cover with plenty of water, as chickpeas expand significantly during hydration. It is common to add a little baking soda, which helps break down the fibers of the legume, allowing for better cooking and easier digestion. Before cooking, discard the soaking water and rinse the chickpeas. Transfer them to a large pot, cover with warm water, and simmer until tender. This can take up to 2 hours.
It is important to note that chickpeas are the only legume that should not be cooked starting from cold water. Also, never add salt to the cooking water, as this can make them tough. Following these key steps will ensure perfectly tender chickpeas.
If using pre-cooked chickpeas (either frozen or canned), you can skip the soaking and cooking process and start directly from the next step.
Finely chop the onion, carrot, celery, and garlic. Heat some extra virgin olive oil in a pot and sauté the vegetables over low heat for about 10 to 15 minutes. Then, add the cooked chickpeas along with the rosemary, thyme, and bay leaf. Cover with vegetable broth and simmer for about 30 minutes. Season with salt and pepper to taste.
Before serving, add the juice of one lemon, a drizzle of raw extra virgin olive oil, and garnish with chopped parsley and/or dill.
Tips and tricks:
- If using an organic, untreated lemon, you can also use its zest for extra aroma. You can grate it over the dish before serving or add it to the broth at the beginning of cooking. In either case, avoid the white pith, as it is very bitter.
- If using dried chickpeas, follow each step carefully, as the biggest risk is making a mistake that results in hard, undercooked legumes.