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Chickpea (Revithia) soup recipe

4 from 2 votes

Recipe by Me To Mati #passionfood Course: Soups, MainCuisine: GreekDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

If you are feeling like something comfy and filling, then this wholesome chickpea soup is something you need to try for yourself. It’s a simple dish with only a few ingredients which in most cases can be found in your pantry.

This soup is thick in texture and it has a distinct lemon flavour which makes for a perfect winter pleaser. Did you know that chickpeas are a fantastic source of protein?

Ingredients

1 kg chickpeas (raw)
3 onions (roughly chopped)
3 garlic cloves (finely chopped)
½ red pepper – mild (finely chopped)
2 bay leaves
olive oil
salt (to taste)
pepper (optional)
1 tablespoon plain flour (sifted)
½ cup lemon juice

Instructions

Wash raw chickpeas and soak overnight (or for at least 4 hours).
Discard chickpea water, rinsing soaked chickpeas in a large strainer.
Chickpeas will double in size and have a soft texture.
Add water to the large pot (high heat), adding chickpeas to pot.
Once water begins to boil, scrape foam from surface and repeat this until the majority of foam has been removed.
Add onions, pepper, garlic and olive oil (approx. 4 tablespoons) and mix ingredients thoroughly before adding salt (to taste).
Mix ingredients thoroughly and add bay leaves.
Cover pot and bring to boiling point.
Extract 1 large ladle spoon of cooked chickpeas to a small bowl and crush cooked chickpeas with a fork.
Add sifted flour to crushed chickpeas, mixing through before slowly adding lemon juice, continuing to mix through at the same time.
Slowly add 1 cup of chickpea soup (juice only) to the mixture, continuing to mix through at the same time.
Once the mixture has thickened, slowly combine (add to pot) whilst continuing to mix pot ingredients.
Cover pot and bring to boiling point before removing from heat and allowing to sit for 5 minutes before serving.